Ingredients:
750 g butternut pumpkin, peeled and cubed ( 3cm)
1 kg potatoes, 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:
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.
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.
Tip-serve leftovers with couscous or pasta for another meal. Can also add 2 cups chopped cooked chicken along with the chickpeas.
Servings: 4
Time preparation: 30 min.
Time total: 90 min.