moroccan carrot, pumpkin, chickpea and rice one pan

Serves: 4

Ingredients:
500 g baby carrots trimmed and peeled
400 g pumpkin
3 tablespoons extra virgin olive oil
2 tablespoons ground paprika
¼ tablespoon ground turmeric
¼ tablespoon ground cinnamon
¼ tablespoon ground ginger
½ cup brown rice
1 can chickpeas rinsed and drained
1 ½ cup fresh rocket leaves
¼ cup turkish apricots finely sliced
¼ cup raisins or sultanas
100 g cherry tomatoes halved
½ cup almonds roughly chopped
½ cup fresh coriander finely chopped
½ cup fresh mint
3 tablespoons orange juice
dried chilli flakes pinch, optional
sea salt and ground black pepper

Method:
heat oven to 200°c and line a large baking tray with greaseproof paper. place carrots on the tray, remove the skin from the pumpkin, cut into 4cm thick wedges, and drizzle with extra virgin olive oil.
in a small bowl mix together sweet paprika, turmeric, cinnamon and ginger. sprinkle spice blend over the vegetables and toss to coat. cook in the oven for 30 minutes.
whilst the vegetables are baking, cook the brown rice, cover and set aside.
once the vegetables are baked, arrange the rocket leaves, brown rice, turkish apricots, raisin, tomatoes, almonds, coriander and mint leaves around the pan with the vegetables (alternatively you can pop it all on a big serving platter). drizzle with orange juice, season with sea salt and black pepper and a pinch of chilli flakes and serve.