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
veggielegumesbakemiddle-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.
What it costs, and where to buy it
Shops to compare
Each item at whichever of your shops sells it cheapest.
- WoolworthsBest choice$15.61 for all 9 items
$3.90a serve
$3.90 a serve, cheapest at Woolworths
About $15.61 of ingredients used for 4 serves.
$31.16 across 3 shops · all 9 items priced · $5.53 more for bigger packs, 62% spare for later
WoolworthsBest choice$15.61
9 of 9 ingredients
you'll pay $31.88 · $16.27 of it spare
Coles$19.87
9 of 9 ingredients · $4.26 more
you'll pay $33.29 · $13.42 of it spare
Aldi$6.55
6 of 9 ingredients
you'll pay $19.91 · $13.36 of it spare
