Recipe: Vegan Moroccan One-Pan Dinner | nib
With plenty of vibrant flavours, cooking Moroccan food can be daunting. But this vegan twist on a classic recipe will become a family favourite in no time.
Ingredients
- ¼ jap pumpkin, cut into wedges
- 2 carrots or parsnips, sliced lengthways
- 4 tbsp olive oil
- 1 tsp each of cumin, sweet paprika and turmeric
- 1 x 400g can organic chickpeas, drained and rinsed
- 10 Brussels sprouts, halved
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