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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Cannot remember where I found this. I have now tried this. It is very nice. Can recommend it. Ingredients:
750 g butternut pumpkin, peeled and cubed (3cm) |
1 kg potato, scrubbed and cubed (3cm) |
2 brown onions, halved and cut into wedges |
olive oil flavored cooking spray |
1 teaspoon dried thyme |
275 g roma tomatoes, halved (baby ones) |
400 g chickpeas, drained and rinsed |
1 tablespoon olive oil |
2 lemons, juice of |
2 garlic cloves, crushed |
2 teaspoons white sugar |
1 cup fresh parsley, roughly chopped |
Directions:
1. Preheat oven to 200°C Place pumpkin, potatoes and onions onto a large baking tray. Spray with oil. Season with salt, pepper and thyme. Roast 40 minutes. Add tomatoes and roast another 20 minutes.
2. Transfer to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug. Pour over vegetables. Add parsley and toss gently. Serve.
3. Tip-serve leftovers with couscous or pasta for another meal. Can also add 2 cups chopped cooked chicken along with the chickpeas.
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