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After I’d made this salad, I patted myself on the back for quite a while. Not only was it interesting, tasty and colourful – but it was also filling in a feel-good kind of way. Thanks to the quick searches I made for inspiration, I learned how to make these delicious roasted crunchy chickpeas, which I suspect I might get addicted to.

You will need:

2 cups pumpkin, peeled and chopped into bite-size pieces

2 cups Brussels sprouts, halved

3 cloves of garlic

olive oil

baby spinach leaves

1 tsp paprika or chili powder (to taste)

mixed seeds

a handful crushed roasted almonds

1 can chickpeas, drained and dried on paper napkins

juice of half a lime

To make:

Preheat the oven to 180 C

In a deep bowl, mix the pumpkin and Brussels sprouts with 2 tablespoons olive oil, salt and pepper to taste, and paprika/chili powder. Make sure the oil and spices are spread evenly then place the mixture on a baking tray and add the garlic cloves (you don’t need to peel them).

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Bake for 20 minutes, then remove the garlic cloves and check the vegetables. Add a dollop of olive oil if they have started to dry up, and add the seeds (I added some cherry tomatoes at this point too). Bake for another 20 minutes or until the pumpkin can easily be pierced with a knife.

For the chickpeas, follow this method.

Squeeze the garlic out of their skins once you’ve given them time to cool down, and chop finely.

Serve the pumpkin, Brussels sprouts and chickpeas on a bed of baby spinach. Squeeze some lime juice on top and garnish with seeds, garlic, and crushed almonds.

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