Crunchy Chickpea, Pumpkin, Brussels Sprout & Hummus Bowl

40 mins
Serves 2
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Directions

  1. 1Add pumpkin and brussels sprouts to a baking pan.
  2. 2Add pumpkin and brussels sprouts to a baking pan.
  3. 3Add pumpkin and brussels sprouts to a baking pan.
  4. 4Drizzle olive oil over the vegetables.
  5. 5Drizzle olive oil over the vegetables.
  6. 6Drizzle olive oil over the vegetables.
  7. 7Season with salt and pepper.
  8. 8Season with salt and pepper.
  9. 9Season with salt and pepper.
  10. 10Add garlic powder, onion powder, and dried parsley.
  11. 11Add garlic powder, onion powder, and dried parsley.
  12. 12Add garlic powder, onion powder, and dried parsley.
  13. 13Toss the vegetables to coat with seasoning.
  14. 14Toss the vegetables to coat with seasoning.
  15. 15Toss the vegetables to coat with seasoning.
  16. 16Add drained and pat-dried chickpeas to a separate baking pan lined with parchment paper.
  17. 17Add drained and pat-dried chickpeas to a separate baking pan lined with parchment paper.
  18. 18Add drained and pat-dried chickpeas to a separate baking pan lined with parchment paper.
  19. 19Drizzle olive oil over the chickpeas.
  20. 20Drizzle olive oil over the chickpeas.
  21. 21Drizzle olive oil over the chickpeas.
  22. 22Season chickpeas with paprika, salt, and black pepper.
  23. 23Season chickpeas with paprika, salt, and black pepper.
  24. 24Season chickpeas with paprika, salt, and black pepper.
  25. 25Toss the chickpeas to coat.
  26. 26Toss the chickpeas to coat.
  27. 27Toss the chickpeas to coat.
  28. 28Bake the vegetables and chickpeas in a preheated oven at 200°C/400°F for about 40 minutes.
  29. 29Bake the vegetables and chickpeas in a preheated oven at 200°C/400°F for about 40 minutes.
  30. 30Bake the vegetables and chickpeas in a preheated oven at 200°C/400°F for about 40 minutes.
  31. 31Add finely chopped kale to a bowl.
  32. 32Add finely chopped kale to a bowl.
  33. 33Add finely chopped kale to a bowl.
  34. 34Squeeze half a lemon over the kale.
  35. 35Squeeze half a lemon over the kale.
  36. 36Squeeze half a lemon over the kale.
  37. 37Add a pinch of salt to the kale.
  38. 38Add a pinch of salt to the kale.
  39. 39Add a pinch of salt to the kale.
  40. 40Massage the kale with your hands to soften it.
  41. 41Massage the kale with your hands to soften it.
  42. 42Massage the kale with your hands to soften it.
  43. 43Spread hummus at the base of a serving bowl.
  44. 44Spread hummus at the base of a serving bowl.
  45. 45Spread hummus at the base of a serving bowl.
  46. 46Top the hummus with the massaged kale.
  47. 47Top the hummus with the massaged kale.
  48. 48Top the hummus with the massaged kale.
  49. 49Add the roasted pumpkin to the bowl.
  50. 50Add the roasted pumpkin to the bowl.
  51. 51Add the roasted pumpkin to the bowl.
  52. 52Add the roasted brussels sprouts to the bowl.
  53. 53Add the roasted brussels sprouts to the bowl.
  54. 54Add the roasted brussels sprouts to the bowl.
  55. 55Add the roasted chickpeas to the bowl.
  56. 56Add the roasted chickpeas to the bowl.
  57. 57Add the roasted chickpeas to the bowl.
  58. 58Sprinkle pomegranate seeds over the bowl.
  59. 59Sprinkle pomegranate seeds over the bowl.
  60. 60Sprinkle pomegranate seeds over the bowl.
  61. 61Sprinkle sesame seeds over the bowl.
  62. 62Sprinkle sesame seeds over the bowl.
  63. 63Sprinkle sesame seeds over the bowl.
  64. 64Serve and enjoy your crunchy chickpea, pumpkin, brussels sprout & hummus bowl.
  65. 65Serve and enjoy your crunchy chickpea, pumpkin, brussels sprout & hummus bowl.
  66. 66Serve and enjoy your crunchy chickpea, pumpkin, brussels sprout & hummus bowl.

Ingredients

  • 500 g butternut squash or pumpkin, peeled and diced
  • 500 g butternut squash or pumpkin, peeled and diced
  • 500 g butternut squash or pumpkin, peeled and diced
  • 10 brussels sprouts, halved/quartered
  • 10 brussels sprouts, halved/quartered
  • 10 brussels sprouts, halved/quartered
  • 420 g chickpeas, drained, rinsed and pat dry
  • 420 g chickpeas, drained, rinsed and pat dry
  • 420 g chickpeas, drained, rinsed and pat dry
  • drizzle olive oil
  • drizzle olive oil
  • drizzle olive oil
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • 2 tsp dried parsley
  • 2 tsp dried parsley
  • pinch salt
  • pinch salt
  • pinch salt
  • pinch black pepper
  • pinch black pepper
  • pinch black pepper
  • 200 g hummus
  • 200 g hummus
  • 200 g hummus
  • pomegranate
  • pomegranate
  • pomegranate
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • 2 cups finely chopped kale
  • 2 cups finely chopped kale
  • 2 cups finely chopped kale
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon

Equipment

baking panparchment paperbowllemon squeezerlarge serving bowl

Tips

  • Preheat oven to 200°C/400°F.
  • Mix the seasoning/spices in a bowl.
  • Bake for around 40 minutes, until lightly golden. Toss around the 30 minute mark.
  • Massage kale with lemon and salt to soften it.