Fans of our Super Salad will know we love our healthy meals in a bowl. This recipe is great for a quick and healthy lunch that is also full of flavour, and most importantly uses ingredients you probably already have in the fridge.
Quantities for this recipe are all approximate, the other beauty of this recipe is that its very forgiving, and suits those of us with a 'bucket chemist' approach to cooking. Feel free to vary it based on the number you're feeding, what you have on hand or just personal taste.
1 250g can chickpeas, drained
450g (approximate) pumpkin - jap and kent both work really well, but feel free to use your favourite variety
1 tsp smoked paprika
Fresh baby spinach or green of your choice
1/8 of a preserved lemon
1/2 cup plain yoghurt
1 heaped tbs tahini
Pinch of salt
Generous squeeze of lemon
1/4 cup of dukkah
Cut pumpkin into chunks and drizzle with olive oil. Place drained chickpeas on a tray, drizzle with olive oil and sprinkle with paprika. Use your hands to spread oil and paprika over the chickpeas.
Place pumpkin and chickpeas in oven heated to 200 degrees Celsius, bake until pumpkin is soft when tested with a knife, and chickpeas are golden and crispy. If the chickpeas are placed higher in the oven, they should be done around the same time as the pumpkin.
While they are cooking, mix together yoghurt, salt, lemon and tahini in a bowl until smooth. Thinly slice preserved lemon. When pumpkin and chickpeas are done, spread chickpeas onto 2 plates, top with pumpkin and fresh greens. Dress with the yoghurt tahini mixture and preserved lemon, and finish with a liberal sprinkling of dukkah.
This dish can be served while pumpkin and chickpeas are warm, or if made in advance is also good served at room temp, delicious with some flat bread on the side!