Ingredients
- —1 large pumpkin
- —2 zucchinis
- —2 cans of chickpeas (310 g each)
- —3 tablespoons sunflower oil
- —2 tablespoons garam masala
- —Salt and pepper to taste
- —2 to 4 naan breads
- —4 to 5 tablespoons garlic sauce
- —0.25 cucumber
- —2 sprigs of fresh cilantro
Instructions
Preheat the oven to 200 °C (392 °F).
Dice the cucumber into small pieces and mix with the garlic sauce.
Peel the pumpkin, remove the seeds, and cut into pieces of about 3 cm.
Dice the zucchinis.
Rinse the chickpeas thoroughly and let them drain.
Combine the pumpkin, zucchini, and chickpeas in a large bowl.
Mix the oil with garam masala, salt, and pepper.
Toss the spiced oil through the vegetables.
Spread everything out on a baking sheet.
Roast in the oven for 30 minutes.
Warm the naan bread according to the package instructions.
Serve with garlic sauce and garnish with cilantro.
Serving Tip
A warm and flavorful dish where roasted pumpkin meets tender vegetables and crispy chickpeas. Served with naan and refreshing garlic sauce, this simple meal is perfect for autumn. Serve this dish straight from the oven, with the naan on the side to soak up the spiced flavors.
Storage Tip
The roasted vegetables can be stored covered in the refrigerator for up to two days.