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Butternut/ Pumpkin Roast with Chickpeas and Lentils

Monday, 26 May 2008

Ingredients

At a glance
Cuisine
Middle Eastern
African
Vegetarian
Ingredient
Vegetable
Cooking Method
Bake
Heat Level
1
Meal/Course
Side Dish
Main Course
  • 1kg butternut or pumpkin cut into chunks (Potato or Sweet potato can also be used)

  • 1 jar Nando’s Moroccan Curry Cooking Sauce

  • 250ml Cream

  • 60g (1/4 cup) parmesan cheese

  • 60g (1/4 cup) bread crumbs

  • 30g (1/4 cup) fresh coriander leaves, coarsely chopped

Methods/steps

Preheat oven to 350°F

Boil Butternut/ Pumpkin/ Potato in 1 L boiling water and 5ml Salt for 20 min. Drain excess water off.

Place Butternut/ Pumkin/ Potato in an ovenproof dish.

Blend the Chickpea & Lentil cooking sauce with the cream and pour over the cooked pumkin/ butternut/ potato

Sprinkle with Parmesan cheese, Bread crumbs and Coriander and bake in preheated oven for 15 min.

 

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