Description
A hearty Chorizo and pumpkin bowl – Roasted butternut pumpkin cubes are tossed in a fragrant blend of olive oil, ground cumin, and smoked paprika, creating a heavenly combination with smoky, spicy chorizo sausage.
Ingredients
Units
Scale
- 1/2 Butternut pumpkin, peeled and cut into 1cm cubes
- 1 tbs Olive Oil
- 1 tbs Ground cumin
- 1 tbs Smoked paprika
- 2 Chorizo sausages, slice diagonally in 1 cm thick slices
- 2 cups Couscous
- 400g Chickpeas, rinsed and drained
- 160g Baby spinach leaves
- 1/2 cup Greek yoghurt
- 1 Lemon, juiced
Instructions
Preheat oven to 180ºC/ 160ºC fan-forced
- Place pumpkin in baking tray, drizzle with oil and sprinkle with spices. Stir to coat evenly. Bake for 20 minutes or until pumpkin is almost cooked.
- Meanwhile, heat frying pan on medium heat and fry the chorizo until cooked through. Once cooked, drain on paper towel.
- While the chorizo is cooking, place couscous in a medium bowl and cook as per packet instructions. Leave to stand for about 10 minutes, season then fluff with a fork.
- When pumpkin is almost ready, stir through the chickpeas and bake for another few minutes.
- Toss together the spinach, couscous, pumpkin and chickpea mixture and the chorizo. Serve with a dollop of Greek yoghurt and a good squeeze of lemon.
- Prep Time: 10
- Cook Time: 20
- Cuisine: Fusion
