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Roasted seasonal vegetables with chickpeas and spinach

Here's a healthy vegetarian recipe for a cold winters day. Eat it hot or have it for lunch the next day.

Ingredients

- 1 kumara, peeled
- 1/4 pumpkin, peeled
- 2 carrots, peeled
- 1 red onion, roughly chopped
- 1 can chickpeas, drained and rinsed
- 3 cloves garlic, peeled and roughly chopped
- 1 tablespoon cumin seeds
- 1 tablespoon oil
- black pepper to taste
- 1 can chopped tomatoes, or 2 fresh tomatoes
- 1 cup spinach leaves

Method

1. Preheat the oven to 225°C.
2. Cut the kumara, pumpkin and carrots into chunks.
3. Place in a shallow roasting dish with the drained chickpeas.
4. Add the onion, garlic, cumin seeds and oil, mix well.
5. Season with pepper and bake for 25 minutes.
6. Add the tomatoes and bake for a further 15 minutes.
7. Remove from the oven and add the spinach leaves.
8. Serve hot or cold.

Notes