½ small Jap pumpkin, about 750g, cut into 4 wedges and deseeded1 medium sweet potato, peeled and cut into 4 rounds2 tbsp extra virgin olive oilsea salt For the tomato and pea sauce60ml extra virgin olive oil2 garlic cloves, chopped1...
For the eggplant hummus, soak chickpeas in a bowl of water overnight.
The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to the boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.
