Stuffed kumara
Method:
Line a baking tray with tinfoil, and preheat the oven to 200°C.
Cut the kumara in half (lengthwise).
In a bowl, toss the chickpeas, olive oil and spices and place on the lined baking tray.
Rub a dollop of olive oil on the halved kumara and add these to the tray in between with the chickpeas, and place the tray In the oven on fan bake for around 30 minutes.
Place sauce ingredients in a mixing bowl and whisk.
Prepare your toppings and set them aside.
When you can easily pierce through the kumara with a fork, and the chickpeas are golden brown remove from oven.
Gently smash down the flat sides of the kumara, to make room to top with the chickpeas, chewy tomatoes, spinach parsley and dressing.
Serve while hot, and enjoy!
Ingredients:
4 medium kumara
1 can of chickpeas (drained and rinsed)
1/2 tbsp olive oil
1/2 tsp each dried cumin, coriander and chilli
1 pinch sea salt
For the sauce
2 generous tbsps of hummus (or tahini)
1 tbsp lemon juice
3 cloves garlic (minced)
A dash of nut milk
Optional toppings:
Cherry tomatoes (halved)
Baby spinach leaves (chopped)
Fresh parsley (chopped)