One Sheet Moroccan Chickpeas & Pumpkin
Ingredients
2 16 oz cans chickpeas2 tablespoons RawSpicebar's Ras el Hanout
2 tablespoons vegetable oil
1 large sugar pumpkin
Kosher salt, to taste
Avocado, yogurt, lemon juice, to serve, optional
Directions
- Preheat the oven to 400 degrees. In a small bowl, combine spices, salt and oil.
- Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
- Brush the pumpkin flesh with oil and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
- Add chickpeas to sheet pan, drizzle with oil, spices and salt to coat. Bake, 40-45 minutes. Serve and enjoy!
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