Roast Pumpkin with Crispy Chickpeas & Almond Crumb
1kg pumpkin, deseeded & cut into 3cm thick wedges
¼ cup olive oil
400g can chickpeas, drained & rinsed
1 tsp ras el hanout spice, plus extra for dusting
60g roasted almonds, roughly chopped
2 tsp toasted sesame seeds
¼ cup fresh coriander leaves, to serve
sea salt & freshly ground black pepper
Dressing
1 cup Greek yoghurt
1 tbs hulled tahini
1 tbs honey
2 tsp lemon juice
Preheat oven to 170°C Fan or 190°C Conventional.
Rub the pumpkin with half the oil and season well with salt and pepper. Arrange in a single layer on a large baking tray lined with baking paper. Bake for 30 minutes until tender.
At the same time, place chickpeas on paper towel and pat dry. Transfer to a bowl and toss with remaining oil. Transfer to a baking tray lined with baking paper and roast with the pumpkin for 30 minutes until golden and crunchy. Cool chickpeas on the tray then transfer to a bowl. Season with salt, add ras el hanout and toss to coat.
For dressing, whisk all ingredients together in a bowl and season with salt. To assemble, arrange pumpkin on a large platter and dollop over dressing. Scatter over chickpeas, almonds and sesame seeds. Dust with extra ras el hanout and top with coriander leaves.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
