ℝ𝕠𝕒𝕤𝕥𝕖𝕕 𝕍𝕖𝕘 & ℂ𝕙𝕚𝕔𝕜𝕡𝕖𝕒 𝕊𝕒𝕝𝕒𝕕 —

Name: ℝ𝕠𝕒𝕤𝕥𝕖𝕕 𝕍𝕖𝕘 & ℂ𝕙𝕚𝕔𝕜𝕡𝕖𝕒 𝕊𝕒𝕝𝕒𝕕 —
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 1 tsp sumac; 300g butternut pumpkin, cut to 1cm wide matchsticks; 1 green zucchini, cut to 1cm wide matchsticks; 1 capsicum (red or green), sliced; 1 red onion, thinly sliced; 1 1/2 cups fresh parsley leaves; 300g cherry tomatoes, halved; 800g canned chickpeas; 3 tbsp extra virgin olive oil; 3 tbsp lemon juice; 1/2 tsp sugar; 3/4 tsp salt; 1 tsp sumac

5 steps

Updated at: Thu, 17 Aug 2023 10:02:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1495.5 kcal (75%)

Total Fat75.6 g (108%)

Carbs170.6 g (66%)

Sugars28 g (31%)

Protein51.4 g (103%)

Sodium4097.3 mg (205%)

Fiber50.8 g (181%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspolive oil

1 tspsumac

300gbutternut pumpkin

cut to 1cm wide matchsticks

1green zucchini

cut to 1cm wide matchsticks

1 ½ cupsfresh parsley leaves

300gcherry tomatoes

halved

800gcanned chickpeas

Dressing

3 Tbspextra virgin olive oil

3 Tbsplemon juice

½ tspsugar

¾ tspsalt

1 tspsumac

Instructions

Step 1

Preheat oven to 200ºC

Step 2

Place prepared vegetables (excluding red onion) on a roasting tray. Do not overlap. Drizzle about a tablespoon of olive oil all over vegetables and sprinkle with a teaspoon of sumac.

Step 3

Place vegetables in oven and roast, turning halfway. Remove from oven after approximately 15 minutes or when vegetables have softened. Leave to cool.

Step 4

Prepare dressing by adding sliced onion in a bowl with olive oil, lemon juice, sugar, salt and sumac. Set aside for at least 10 minutes.

Step 5

In the meantime, in a large bowl place fresh parsley leaves & chickpeas, roasted vegetables, pomegranate seeds and dressing and combine well.

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