Prepare the chickpeas according to the instructions on the package.
Wash and peal the fresh carrots, squash and sweet potatoes and cut into small cubes. Cover them with oil, add some seasoning and put them in the oven at 200 degrees for 15-20 min.
Together with some oil roast the chickpeas in a frying pan.
Pour some boiling hot water on the Verival Pumpkin & Tomato Porridge, give it a good stir and let it sit for 3 min.
One after the other dress all the ingredients in your favourite bowl.
Finally add some almonds, cress and favourite pesto (optional).