Butternut Chickpea Flatbreads (serves 2)

[rhubarbjam]

Filling Ingredients:
- 1/2 butternut squash chopped into smallish cubes
- 1 can chickpeas (425g) drained and patted dry
- Hummus
- Squeeze of lemon juice
- Salt and pepper
- Flatbreads
- Rocket or spinach

Marinade Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon siracha
- 2 teaspoons maple syrup
- 1 teaspoon smoked paprika
- Salt and pepper

Method:

1. Preheat the oven to 220 degrees.

2. Combine the marinade. Add butternut and chickpeas. 

3. Spread on a large parchment lined baking sheet. Cook 30-40 minutes. 

4. Toast the flatbreads. Season and mix the hummus with a squeeze of lemon juice, some salt and pepper, and a sprinkle of paprika.

4. Assemble the flatbreads with the cooked ingredients, the hummus, and the salad.