Recipe0
← Back to recipes

Chermoula Chickpea & Pumpkin Buddha Bowl with Leafy Greens, Quick-Pickled Cabbage & Garlic Sauce

This bowl full of nourishment will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted pumpkin and tasty chickpeas, every bite is a delight. Our favourite flourish is the dressing of rich garlic dip drizzled on top.

View recipe source
Climate Superstar Plant Based spring-special Super Quick Prep
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bag peeled pumpkin pieces
  • 1 sachet garlic & herb seasoning
  • 2 garlics
  • 2 radishes
  • 1 sachet chermoula spice blend
  • 1 packet tomato paste
  • 0.25 cups water
  • 1 chickpeas
  • 20 gr plant-based butter
  • 1 pinch brown sugar
  • 1 bag shredded cabbage mix
  • 1 white wine vinegar
  • 1 packet garlic dip
  • 1 bag spinach & rocket mix
  • 1 bag coriander
  • 1 packet slivered almonds
  • olive oil
  • 1 bag peeled pumpkin pieces
  • 1 sachet garlic & herb seasoning
  • 4 garlics
  • 3 radishes
  • 1 sachet chermoula spice blend
  • 2 packets tomato paste
  • 0.5 cups water
  • 2 chickpeas
  • 40 gr plant-based butter
  • 1 pinch brown sugar
  • 1 bag shredded cabbage mix
  • 1 white wine vinegar
  • 1 packet garlic dip
  • 1 bag spinach & rocket mix
  • 1 bag coriander
  • 2 packets slivered almonds

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Place peeled pumpkin pieces on a lined oven
    tray. Drizzle with olive oil, sprinkle with garlic &
    herb seasoning and season with salt.
    • Toss to coat, spread out evenly, then roast until
    tender, 20-25 minutes.
    • In the last 5 minutes, remove tray from the oven,
    then add slivered almonds. Return to oven and
    continue roasting until toasted.
  2. • Meanwhile, finely chop garlic. Thinly slice
    radish. Drain and rinse the chickpeas.
    • In a medium bowl, combine shredded cabbage
    mix, radish, a good pinch of sugar and salt and
    a drizzle of white wine vinegar. Set aside to
    pickle.
  3. • When the pumpkin has 10 minutes remaining,
    heat a large frying pan over medium-high heat
    with a drizzle of olive oil.
    • Cook garlic, chermoula spice blend and
    tomato paste until fragrant, 1-2 minutes.
  4. • Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.
  5. • When the pumpkin and almonds are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Toss to combine.
  6. • Divide chermoula chickpeas, nutty pumpkin toss
    and quick-pickled cabbage salad between bowls.
    • Drizzle with garlic dip and tear over coriander
    leaves to serve. Enjoy!