Name: Beetroot and pumpkin couscous with spiced chickpeas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram can chickpeas, rinsed and drained; 2 tablespoon olive oil; 2 tablespoon ground cumin; 1 teaspoon cinnamon; 1 teaspoon chilli flakes; 500 gram pumpkin, peeled and diced into 1cm cubes; 1/4 cup mixed seeds; 1 tablespoon honey; 2 cup instant couscous; zest and juice of one lemon; 2 250g pre-cooked beetroot, quartered; mint leaves, to serve; natural yoghurt, to serve

Ingredients

400 gram can chickpeas, rinsed and drained

2 tablespoon olive oil

2 tablespoon ground cumin

1 teaspoon cinnamon

1 teaspoon chilli flakes

500 gram pumpkin, peeled and diced into 1cm cubes

1/4 cup mixed seeds

1 tablespoon honey

2 cup instant couscous

zest and juice of one lemon

2 250g pre-cooked beetroot, quartered

mint leaves, to serve

natural yoghurt, to serve

Method

1.Preheat oven to 200°C. Spray a large oven tray with oil.

2.In a bowl, combine chickpeas, oil, cumin, cinnamon and chilli.

3.Spread the chickpea mixture over half the tray and place the pumpkin on the other half. Spray pumpkin with oil and season to taste. Bake for 10 minutes.

4.Sprinkle chickpeas with seeds and drizzle with honey. Return to oven for a further 5-10 minutes, until pumpkin is tender and chickpeas are golden.

5.Meanwhile, prepare couscous following packet instructions. Fluff with fork to separate grains. Stir zest and juice through.

6.In a large bowl, gently toss couscous with chickpeas, pumpkin and beetroot. Season to taste. Scatter with mint to serve and accompany with yoghurt.

Women's Weekly Food