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Moroccan Roast Pumpkin and Chickpeas

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Moroccan Roast Pumpkin and Chickpeas

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  1. Moroccan Roast Pumpkin and Chickpeas https://www.wholesomebellies.com.au/

  2. Pumpkin would have to be on of the world’s most versatile vegetables. It’s delicious roasted, steamed, mashed in soups, pasta – you name it! The list goes on. This dish would have to be an all time favourite and it’s so simple to prepare – and then the oven does all the work for you. I also love dishes I can create ahead of time. This is a great one to prepare in the morning, leave to marinate in the fridge and then simply bake in the oven when you’re ready. We use spices in this dish that most people would have as staples in their pantry – paprika, cumin powder, salt and turmeric. So simple and yet together they create such a vibe!

  3. With your chickpeas, you can totally used the canned version. Simply read the label for added salt so you don’t add too much when cooking. My favourite way to enjoy chickpeas though is to soak and pressure cook them. They do taste better that way – totally worth it. The chickpeas in this recipe are totally optional by the way – they do add that delicious crunch and added protein. So, enough of my rambling, let’s get straight into this recipe. Oh, in my image, I’ve got the pumpkin served just on it’s own – but in this recipe I’ve added a yummy, vibrant, simple bed of spinach salad. Adding the spinach puts those greens into your meal, adds colour and makes it a complete meal!

  4. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Serves: 2- 4 depending on if you eat it on it's own or serve with another dish

  5. Ingredients 1 kilo of pumpkin - any variety 100 grams baby spinach 2 tablespoons olive oil 1 tablespoon lemon juice

  6. MARINADE 1/2 cup olive oil 3 cloves of garlic, crushed 1/4 cup fresh lemon juice 2 teaspoons paprika 2 teaspoons cumin powder 2 teaspoon turmeric 1 teaspoon salt Pinch salt

  7. CHICKPEAS 1 cup cooked chickpeas 2 tablespoons olive oil 1 teaspoon paprika 1 teaspoon cumin powder 1/2 teaspoon salt

  8. Method • Slice pumpkin (skin on) into thick wedges. Lay on baking tray lined with baking paper or silicon baking mats (I buy my silicon mats at Activated Eco). • Make your marinade by combining all ingredients in a bowl. • Rub the marinade over your pumpkin – both sides. Bake in oven at 180 degrees for 20 – 25 minutes or until pumpkin is cooked.

  9. Prepare chickpeas by mixing olive oil and spices in a bowl then toss your chickpeas through the spice mix and bake at 180 degrees on a lined tray for about 25 minutes or until crispy. • To create the dish, serve the roasted pumpkin on a bed of fresh baby spinach salad. Dress the spinach with the olive and lemon. Then top with pumpkin and roasted chickpeas.

  10. Contact US Email - fiona@wholesomebellies.com.au Phone - 0416 250 969 https://www.wholesomebellies.com.au/

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