Spiced pumpkin, cauliflower and chickpea bake
Nutrition Info.(per serve)
- 4 cups 4cm-5cm wedges buttercup pumpkin
- 1 small cauliflower, trimmed, cut into bite-sized florets
- 2 medium red onions, cut into wedges
- 3 tablespoons olive oil, plus extra to serve
- 1 tablespoon sumac (see tips)
- 3 cloves garlic, crushed
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
- cracked black pepper, to season
- spray olive oil
- 75g feta, crumbled
- ¼ cup roughly chopped almonds
- ¼ cup pumpkin seeds
- 1 small pomegranate, seeds only (see tips)
- chopped fresh flat-leaf parsley, to serve
- lemon wedges, to serve
Total fat 32g
Saturated fat 6g
Dietary fibre 16g
1 Preheat oven to 200°C. Line a large baking tray with baking paper (optional).
2 Onto the tray, place pumpkin, cauliflower and onions in a single layer (use two trays if necessary). In a small bowl, combine oil, sumac and garlic. Drizzle mixture over vegetables, toss to coat and place in the oven. Roast, turning once, for 35 minutes, or until almost tender.
3 Scatter chickpeas over vegetables, season with pepper and spray with oil. Roast for 10 minutes, or until vegetables are golden.
4 Scatter vegetables with feta, almonds, pumpkin seeds and pomegranate seeds. Drizzle with a little extra olive oil and garnish with parsley and lemon wedges, to serve.
Make it gluten free: Check sumac is gluten free.
Sumac is found in the spice aisle at supermarkets. It has a tangy citrus flavour.
If you can’t find a pomegranate, you can find pomegranate arils in the produce section in some supermarkets.