Roasted seasonal vegetables with chickpeas and spinach

Here's a healthy vegetarian recipe for a cold winters day. Eat it hot or have it for lunch the next day.

roasted vegetables with chickpeas and tomatoes
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Here's a healthy dinner idea for you to try.

Method

  1. Preheat the oven to 225°C
  2. Cut the kumara, pumpkin and carrots into chunks
  3. Place in a shallow roasting dish with the drained chickpeas
  4. Add the onion, garlic, cumin seeds and oil and chickpeas, mix well
  5. Season with pepper and bake for 25 minutes
  6. Add the tomatoes and bake for a further 15 minutes
  7. Remove from the oven and add the spinach leaves
  8. Serve.
  • kumara, peeled
  • 1/4 
    pumpkin, peeled
  • carrots, peeled
  • red onion, roughly chopped
  • 3 cloves
    garlic, peeled and roughly chopped
  • 1 tbsp
    cumin seeds
  • 1 tbsp
    oil
  • 1 can 
    chickpeas, drained and rinsed
  •  
    black pepper to taste
  • 1 can 
    chopped tomatoes, or 2 fresh tomatoes
  • 1 cup
    spinach leaves
Per serve
  • Energy
    961kJ
  • Total Fat
    7.6g
  • Saturated Fat
    2g
  • Total Carbohydrate
    32.8g
  • Sugars
    13.8g
  • Dietary Fibre
    9.4g
  • Sodium
    552mg