Roast Pumpkin and Chickpea Bowls
One hot tray, a bowl of couscous, and a spoonful of yoghurt over the top.
Serves 4 45 min 22g protein
VegetarianLegumesBakeMiddle easternBudget
Plan it this weekIngredients
- Pumpkin900 g
- Tinned chickpeas800 g
- Couscous250 g
- Greek yoghurt200 g
- Baby spinach100 g
- Brown onion200 g
- Lemons1 ea
- Olive oil40 ml
- Ground cumin4 g
Method
- Heat the oven to 220C and cut the pumpkin into 3cm wedges, skin on.
- Drain and pat the chickpeas dry, then toss them with the pumpkin, the onion cut into wedges, the oil and the cumin.
- Roast on a large tray for 30 minutes, turning once, until the pumpkin caramelises and the chickpeas crisp at the edges.
- Cover the couscous with 350ml boiling water, leave it for 5 minutes, then fork it through with the lemon juice.
- Pile the roast vegetables onto the couscous, fold the spinach through so it wilts in the heat, and spoon the yoghurt over.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 200 g Coconut yoghurt instead of Greek yoghurt
Gluten-free
- 250 g Quinoa instead of Couscous
Simmer the rinsed quinoa in 500 ml water for 15 minutes and rest it covered for 5 before forking through the lemon juice.
Dairy-free
- 200 g Coconut yoghurt instead of Greek yoghurt
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Pumpkin · 900 g
- Tinned chickpeas · 800 g
- Couscous · 250 g
- Greek yoghurt · 200 g
- Baby spinach · 100 g
- Brown onion · 200 g
- Lemons · 1 item
- Olive oil · 40 ml
- Ground cumin · 4 g