Chef Ray: Chickpea, Roasted Capsicum and Kumara

This is a great recipe that is yummy, healthy and also diabetes friendly. It provides you with a good source of protein and also some great seasonal veges.

From: Freer, Chrissy; 5 Meals from 10 Ingredients In (Feb 17) Healthy Food Guide

Serves 4

  • 500g kumara, peeled, cut into 2cm cubes
  • 2 medium red capsicums, seeded, cut into 2cm strips
  • 2 large courgettes, trimmed, cut into 1cm thick slices
  • 2 teaspoons cumin
  • oil spray
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2x 400g cans no-added-salt chickpeas, rinsed, drained
  • 100g baby spinach leaves
  • 50g feta, crumbed
  1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place kumara on one of the prepared trays, and place capsicum and courgette slices on second tray. Sprinkle both with 1 teaspoon of the cumin and spray lightly with olive oil. Roast kumara for 25 minutes, and capsicum and courgette for 15-20 minutes, or until all vegetables are tender.
  2. Meanwhile, whisk lemon juice and olive oil with remaining teaspoon of cumin in a large salad bowl. Add chickpeas, stir and set aside for 5 minutes to absorb flavours of the dressing.
  3. Add roast vegetables and spinach to the bowl and gently toss with chickpeas to combine. Divide salad among 4 serving plates, scatter with crumbed feta and serve.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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