Recipe: Vegan Moroccan One-Pan Dinner | nib

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
• ¼ bunch mint leaves, shredded
• ¼ cup currants or cranberries
• 2 tbsp slivered almonds
• 1-2 cups cooked quinoa or couscous
• 2 tbsp hulled tahini
• Juice of ½ a lemon
• ½ tsp cinnamon
• 1-2 tbsp warm water
• Sea salt and black pepper, to taste