Do you have any tips you would like to share with others?
J
1
user tips are included
Share a tip and become a Maggi chef.
Share a tipIngredients
8
ingredient_quantity
recipe ingredient
Chickpeas (garbanzo beans, bengal gram), mature seeds, raw
500
g
MAGGI Oil Free Dressing Greek
26
g
Butternut Cubes
1400
g
Salt
5
g
Spices, Pepper, Black
2
g
Spices, Cinnamon, Ground
5
g
MAGGI Chilli Garlic Sauce
20
g
60ml honey
85
g
Cheese, feta
200
g
Seeds, pumpkin and squash seed kernels, dried
5
g
Add to Shopping List
Utensils and appliances
X
Ingredients added to shopping list
Please login/Register to access the components later
Nutritional Information
Nutrition Table Footer
Carbohydrates
71.27 g
Energy
426.37 kcal
Fats
10.02 g
Protein
17.19 g
Nutrition Table Footer
2 min
2 min
1 min
15 min
2 min
1 min
25 min
10 min
2 min
1 min
Recipe steps
61 min
Start Timer
Pre-heat the oven to 200 ̊C, using a clean towel dry the chickpeas well.
Recipe steps
61 min
Start Timer
In a small bowl combine the chickpeas and no oil dressing and mix well.
Recipe steps
61 min
Start Timer
Spread out on a baking sheet in a single layer
Recipe steps
61 min
Start Timer
Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
Recipe steps
61 min
Start Timer
In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chilli Sauce and honey. Stir well to coat the butternut.
Recipe steps
61 min
Start Timer
Spread the butternut on the same baking sheet. Reduce the oven temperature to 180 ̊C and place the butternut in the oven.
Recipe steps
61 min
Start Timer
Roast for 20-25 minutes until the butternut is tender.
Recipe steps
61 min
Start Timer
Allow the butternut to cool for 10 minutes.
Recipe steps
61 min
Start Timer
In a serving bowl toss together the rocket, butternut and chickpeas.
Recipe steps
61 min
Start Timer
Top with feta and toasted pumpkin seeds