Harissa roasted squash, carrot and chickpeas

Ingredients

serves 2

• 200g carrots, peeled, and sliced into strips
• ½ butternut squash, peeled, deseeded and sliced
• 2 tbsp olive oil
• ½ tbsp harissa paste
• 400g can chickpeas, drained and rinsed
• 25g pumpkin seeds
• Handful of fresh parsley, chopped

Directions

1. Preheat the oven to 180°C. Place the squash and carrots on a large baking tray. Drizzle with olive oil and harissa paste, then mix. Cook for 25 mins.

2. Remove the tray from the oven and add the chickpeas and pumpkin seeds. Stir them through, then return to the oven for a further 10-15 mins, until the vegetables have softened. Scatter with fresh parsley and serve.