Method

Preheat the oven to 200 °C and line 2 baking trays with foil.

Place the chickpeas into a sieve or colander and rinse well under running water. Allow to drain and dry for 15-20 minutes or pat dry with some kitchen towel. The drier they are, the better they will crisp up in the oven. Meanwhile, prep all the other veggies.

Place chickpeas in a clean bowl. Drizzle with about 1 Tbsp (15 ml) Westfalia Lemon Flavoured Avocado Oil, add 1 tsp (5 ml) cumin and season with salt and pepper. Mix to coat the chickpeas and transfer to one of the baking trays.

Place pumpkin on the other baking tray, drizzle with another 1 Tbsp (15 ml) avocado oil. Sprinkle with remaining cumin and season.

Place both trays into the oven. Roast chickpeas until they are golden brown and crunchy. Remove from the baking tray and allow to cool. Roast pumpkin for about 20-25 minutes or until almost tender. Add the patty pans, aubergines and onions. Drizzle with another 2-3 Tbsp (30-45 ml) avocado oil, season and stir through. Roast for another 15-20 minutes or until cooked and caramelised.

Reduce the oven temperature to 180 °C.

Wash and dry the kale – a salad spinner works well. Arrange the kale on baking tray used for the chickpeas and drizzle with another 1 Tbsp (15 ml) avocado oil. Season and roast for 15 minutes or until crispy.

To assemble, divide the cooked quinoa into bowls. Arrange the roasted veggies in each bowl. Top with generous dollops of Westfalia Sweet Chilli Guacamole and garnish with crunchy chickpeas and toasted seeds. Drizzle with more avocado oil and enjoy.

Tip: Crunchy chickpeas are great for snacking. Roast 2 tins of chickpeas with extra avocado oil and cumin as above. Store the leftovers in an airtight container.

Tip: If you can’t find baby aubergines, use a regular-sized aubergine, cubed. The pumpkin can also be cubed or substituted with butternut.

Tip: Instead of discarding the liquid from the chickpeas, use it to make aquafaba vegan mayo.