Butternut Pumpkin, Asparagus and Chickpea Bake (S)

For 4 people you need

  • 300 -400 grams BUTTERNUT PUMPKIN* cut into 1.5 cm cubes
  • 1 cup Chickpeas canned (drained and rinsed)
  • 1- 2  Bunches of ASPARAGUS trimmed of woody ends
  • 1 Tablespoon of Canola Oil
  • 1-2 garlic cloves

Step 1

Toss Butternut Pumpkin and chickpeas in oil and garlic

Step 2

Lay on a tray and bake in moderate oven for 30 minutes

Step 3

Remove from oven add Asparagus and bake for a further 10 to 15 minutes

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