australian

Smoky Pumpkin and Chickpea Bake with Garlic Yogurt

This roasted dish pairs butternut pumpkin, diced with canned chickpeas, drained and rinsed, greek yogurt and garlic, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian High satiety Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

80 g Carbohydrates

23 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g butternut pumpkin, diced 83 kcal
170g canned chickpeas, drained and rinsed 279 kcal
18g olive oil 159 kcal
2g smoked paprika 6 kcal
80g baby spinach 18 kcal
120g greek yogurt 71 kcal
5g garlic, grated 7 kcal
12g lemon juice 4 kcal

Cooking instructions

butternut pumpkinolive oilsmoked paprika
Heat oven to 210 C. Toss pumpkin with olive oil, smoked paprika, salt, and pepper on a tray.
butternut pumpkincanned chickpeas
Roast 18 minutes, then add chickpeas and toss. Roast 10-12 minutes until pumpkin is tender and chickpeas are lightly crisped.
greek yogurtgarliclemon juice
Meanwhile, stir yogurt with garlic, lemon juice, and a pinch of salt.
baby spinach
Warm the spinach in a pan with a splash of water just until wilted, 1-2 minutes.
butternut pumpkincanned chickpeasbaby spinachgreek yogurtgarlic
Plate spinach, top with the pumpkin and chickpea bake, and dollop garlic yogurt over the top.
lemon juice
Finish with a drizzle of any tray juices and extra pepper if you like.