I love this recipe. I love chickpeas and pumpkin. So it makes sense that this tastes great to me.
It’s easy to make and looks great.
approx 1kg butternut - pumpkin cubed
1 400g tin chickpeas, rinsed
1 LARGE lemon
5 tablespoons olive oil.
More olive oil
1 1/2 tsp dried coriander leaves
1/2 purple onion.
1/2 bunch fresh coriander leaves – roughly chopped
What you do – Put pumpkin in an oven proof dish.
Add cloves and dried coriander, drizzle with olive oil. Mix through until pumpkin is well coated.
Bake at 180degrees for 20 – 25 minutes, until cooked.
Meanwhile, mix together the 5TBS of olive oil, the juice of the large lemon and the coriander leaves.
Finely slice the purple onion.
When pumpkin is done, put pumpkin, chickpeas and onion together in a serving bowl. Pour oil/lemon juice mixture in and mix well.
Can be served hot or cold. (I like it better hot)
Do you have a favourite quick salad recipe?