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–+ servings

oven baked chorizo, pumpkin and beans

5 from 1 vote
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Servings 4 adults

Ingredients
  

  • 4 fresh chorizo sausages (or other sausages) sliced into 1-inch pieces
  • 500 grams pumpkin peeled and sliced
  • 400 grams tinned cannellini beans or chickpeas, drained and rinsed
  • 4 medium red onions sliced into wedges
  • 3 cloves garlic, minced or 2 tsp dried garlic
  • 2 TBSP olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 300 grams cherry tomatoes
  • fresh parsley or coriander to garnish

Instructions
 

  • Preheat your oven to 200C fan-forced
  • Toss the pumpkin, cannellini beans, red onion and garlic with olive oil, smoked paprika, cumin, salt and pepper in a large roasting tray.
  • Spread the seasoned vegetables evenly and scatter over the sliced chorizo and tomatoes.
  • Place the dish in the oven and bake for 25–30 minutes, stirring halfway through to ensure even cooking and browning. Bake until the pumpkin is tender, the chorizo is cooked through, and everything is lightly caramelised.
  • Sprinkle with fresh parsley or coriander before serving. Pair with crusty bread or a side of steamed greens for a family meal. The roasted vegetables and beans can be pureed for spoon-fed babies, or served as finger food for BLW.
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