Vegan Roasted Moroccan Harissa Chickpeas & Pumpkin
A delicious vegetarian Moroccan dish, packed with vegetables, which is nutrient-dense and hearty, perfect for the cold autumn nights
Ingredients
- 400g (14oz or 2½ cups) drained chickpeas
- 380g (13.4oz or 3 cups) chopped pumpkin
- 1 chopped red onion
- 2 tbsp extra virgin olive oil
- 120g (4.2oz or 1 cup) dried apricot
- 100g (3.5oz) harissa sauce/paste
- 100ml (3.4fl oz or ⅓ cup) water (optional)
Instructions
- Preheat oven to 180 degrees Celsius fan (350 degrees Fahrenheit fan)
- Mix the vegetables, harissa paste and oil together and roast for 30 minutes, stopping halfway through to stir the vegetables and add any water if the dish seems dry.
- Serve with tahini roast cauliflower, tabouleh and couscous/quinoa (optional).
Notes
This is a delicious and nutritious low calorie vegan dish, packed with protein, fibre and vitamin A, perfect for autumn or chilly winter nights. Roasting pumpkin increases its vitamin A and carotenoid content, as heating helps liberate the vitamin from the cells. Ideally served with roasted tahini cauliflower, tabouleh salad /or quinoa.
Micronutrient info:
Vitamins
B1 (Thiamine) - 0.1mg (6%)
B2 (Riboflavin) - 0.1mg (9%)
B3 (Niacin) - 1.0mg (7%)
B5 (Pantothenic Acid) - 0.5mg (10%)
B6 (Pyridoxine) - 0.2mg (13%)
B12 (Cobalamin) - 0.0µg (0%)
Folate - 48.9µg (12%)
Vitamin A - 306.6µg (44%)
Vitamin C - 7.8mg (10%)
Vitamin D - 0IU (0%)
Vitamin E - 2.4mg (16%)
Vitamin K - 6.4µg (7%)
Minerals
Calcium - 60.6mg (6%)
Copper - 0.3mg (37%)
Iron - 1.8mg (10%)
Magnesium - 34mg (11%)
Manganese - 0.7mg (40%)
Phosphorus - 106mg (15%)
Potassium - 568.3mg (22%)
Selenium - 2.8µg (5%)
Sodium - 421.7mg (28%)
Zinc - 0.7mg (9%)
% RDI based on an adult female
Nutrition Information:
Yield: 6 Serving Size: 220gAmount Per Serving: Calories: 223kcalTotal Fat: 7.3gNet Carbohydrates: 28.9gFiber: 6.9gProtein: 6.6g
