Roasted seasonal vegetables with chickpeas and spinach
Roasted vegetables are delicious at any time of the year.
1 kūmara, peeled
¼ pumpkin, peeled
2 carrots, peeled
1 red onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
1 Tbsp cumin seeds
1 Tbsp canola oil
1 x 400g can chickpeas, drained
1 x 400g can chopped tomatoes or 4 tomatoes, diced
1 cup spinach leaves
Preheat the oven to 225°C.
Slice the kūmara, pumpkin and carrots into chunks.
Place in a shallow roasting dish with the drained chickpeas.
Add the onion, garlic, cumin seeds and oil to the chickpeas and mix well.
Season with pepper and bake in preheated oven for 25 minutes.
Add the tomatoes and bake for a further 15 minutes.
Remove from the oven, add the spinach leaves, toss and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2g|