Louisa’s Caramelised pumpkin with beetroot, chickpeas and brassica rice

Caramelised pumpkin with beetroot, chickpeas and brassica rice.
Soak half a BB bag of chick peas for a couple of hours and then boil until tender.
Cut your BB quarter pumpkin into pieces, which ever size you prefer.
Cut two or three beetroot into pieces smaller than the pumpkin as they will take longer to cook.
Sprinkle the pumpkin and beetroot with a few teaspoons of brown sugar and drizzle with balsamic vinegar and olive oil. Roast at 180-200, for about 20 minutes (when they are starting to soften), then add the drained chick peas and stir all together. Continue roasting till soft and caramelised.
Meanwhile steam half a cauliflower and half a broccoli, they can be in large pieces. Once tender whizz in a food processor to create cauliflower and broccoli, or brassica rice.
Chop up your bunch of BB mint, save enough for a cuppa later.
Stir two thirds of the mint through the rice.  Put the rice in a broad, shallow serving bowl.
Top with the roast veg and chick peas. Put the rest of the mint on top. Serve with yogurt, delicious!
Roasting the veg with cumin powder and seed, rather than balsamic and then covering it all in mint and lemon juice would have been superb too.
While we ate it we decided lamb chops would have been perfect with it….but we weren’t going to go to the shop for one thing when every other fresh ingredient came from our box!