Ingredients 

3 medium kūmara – rinsed and scrubbed
1x 400g can chickpeas – rinsed and drained
½ tablespoon olive oil
½ teaspoon ground cumin, coriander and paprika
¼ teaspoon salt

Sauce ingredients

Juice of 1 lemon
¼ cup hummus
3 cloves garlic, crushed
¼ teaspoon salt

Toppings

¼ cup cherry tomatoes or 1 tomato – diced
¼ cup chopped fresh parsley
1 tablespoon lemon juice

Method

Pre heat the oven to 180°C on fan bake

Cut the kūmara in half, length wise. Rub with olive oil and place onto a baking tray

Toss chickpeas with olive oil and spices and place on the same baking tray as the kūmara and bake for 30 minutes

While the kūmara and chickpeas are baking, prepare the sauce. Add all the sauce ingredients together in a mixing bowl. Place aside

Prepare the topping by tossing together the tomato, parsley and lemon juice. Set aside

Once the kūmara and chickpeas are golden brown (approx. 30 minutes), remove from the oven

Using a spoon, scoop a small amount of the flesh out of the kūmara (save for a vegetable mash). Then top with chickpeas, sauce and toppings

Serve warm