Roast Butternut and Baby Tomatoes With Spicy Chickpea Rice | Spekko Rice
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Roast Butternut and Baby Tomatoes With Spicy Chickpea Rice

Roast Butternut and Baby Tomatoes With Spicy Chickpea Rice

A show-off vegetarian dish. Ideal to serve at buffet dinners.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    45ml (3 tbsp) Olive oil
    1 Medium butternut, cut into eight slices
    1 punnet Baby rosa tomatoes
    Salt flakes and pepper
    1 Onion, finely chopped
    2 Garlic cloves, crushed
    30ml (2 tbsp) Tomato paste
    30ml (2 tbsp) Paprika
    30ml (2 tbsp) Cumin powder
    30ml (2 tbsp) Cayenne pepper
    30ml (2 tbsp) Chopped fresh rosemary leaves
    4 cups Cooked Spekko Long Grain Parboiled Rice
    1 X 400g can Chickpeas, drained
    ½ cup Chopped fresh coriander
    Lemon juice

Method

    1. Preheat oven to 190 ºC.
    2. Slice the butternut lengthwise.
    3. Arrange butternut slices and baby tomatoes on a baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 35 minutes. Remove and set aside.
    4. Heat the remaining oil in a pot over medium-heat. Add the onions, garlic, tomato paste, paprika, cumin, cayenne pepper and rosemary and cook until soft.
    5. Add the rice and chickpeas and cook for about 5 minutes. Season to taste.
    6. Spoon the rice in a serving dish and arrange the butternut and tomatoes over the rice. Garnish with fresh coriander.
    7. Squeeze some lemon juice over the dish and serve.

    Spekko tips for caterers
    • This is an easy vegetarian dish or accompaniment to roast meat or chicken.
    • Make this in bulk – it is easy, affordable looks good on a buffet spread.

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