Indian sheet-pan pumpkin with broccoli & chickpeas

Indian sheet-pan pumpkin with broccoli & chickpeas: 338 kcal and 14 g protein per serving, ready in 35 minutes. Nutrition calculated from the ingredients.

Ingredients

• 20 g Olive oil
• 400 g Pumpkin (in wedges)
• 200 g Broccoli (in florets)
• 250 g Chickpeas (canned) (drained)
• 4 g Curry powder
• 2 g Turmeric
• 2 g Ground ginger

Instructions

1. Preheat the oven to 200 °C fan.
2. Toss 400 g Pumpkin and 200 g Broccoli on a tray with 20 g olive oil, salt and pepper.
3. Bake for 20 minutes, then take out and turn once.
4. Add 250 g Chickpeas and bake another 12–15 minutes until golden.
5. Toast 4 g curry powder, 2 g turmeric and 2 g ground ginger in the hot fat for 30 seconds before adding liquid — that releases the aroma.
6. Makes 2 servings — the second keeps 2 days refrigerated.

Nutrition per serving

• 338 kcal
• 14 g protein
• 43 g carbs
• 14 g fat

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