RecipesSouth African 
Honey-Roasted Butternut & Chickpea Bowl
A nourishing roasted butternut and chickpea bowl with warm spices and fresh greens.
Ingredients
- 1 medium butternut, peeled & cubed
- 1 tin chickpeas, drained (or 1 cup cooked)
- 2 tbsp honey or maple syrup
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- Salt & pepper
- Optional: baby spinach, coriander, feta, lemon yogurt dressing
Method
- 1
Toss butternut cubes and chickpeas with oil, honey, paprika, cumin, salt, and pepper.
- 2
Spread on a tray. Roast at 200°C for 25–30 minutes until caramelised.
- 3
Layer roasted butternut and chickpeas over spinach.
- 4
Add feta, coriander, or a lemon yogurt dressing.
- 5
Serve warm or chilled.
Swaps & variations
- Swap honey for balsamic glaze
- Add quinoa or millet for a full meal
- Add toasted pumpkin seeds
- Add chilli flakes for heat
- Use sweet potato instead of butternut
Storing & freezing
Keeps 3–4 days refrigerated. Freeze roasted butternut (without chickpeas) for 3 months.
Grow it yourself
- Butternut: Plant seeds in spring; full sun and compost-rich soil; mulch heavily; water deeply 1–2 times per week
- Chickpeas: Prefer cool dry seasons; drought-tolerant; avoid rich soil
- Spinach: Sow in cool seasons; keep soil moist
- Coriander: Prefers cool weather and partial shade; bolts quickly in heat
- Use crushed eggshells around butternut to deter snails
- Spray chilli-garlic water for aphids on spinach
- Nasturtiums near butternut attract beneficial insects
- Avoid planting chickpeas where beans grew previously
- Butternut: Harvest when skin is hard and stem is woody; cure in sun 7–10 days
- Chickpeas: Harvest pods when dry and brittle; shell and store in jars
- Spinach: Pick outer leaves regularly
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