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Chickpeas Skewers Bush Pumpkin
A backyard Australian chickpea skewer dish with pumpkin, spring onion and zucchini, finished with macadamia nuts, a vegemite glaze and tomato relish, served over couscous.
Ingredients
Instructions
Drain and season the chickpeas, then braise them over medium-high heat until well browned, about 8 minutes.
Add the pumpkin, spring onion and zucchini, cooking until softened, about 4 minutes.
Stir in the macadamia nuts, vegemite glaze and tomato relish for 4 minutes.
Cook the couscous separately and fluff with a fork.
Let the chickpeas simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
