Butternut Pumpkin with Crispy Chickpeas
Sweet roasted butternut pumpkin with crispy spiced chickpeas, fresh herbs and pops of pomegranate, served with a smoky chipotle yoghurt.
Ingredients
Roasted Pumpkin
- 1 medium butternut pumpkin
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp ground cinnamon
- Salt and pepper
Crispy Chickpeas
- 400 g can chickpeas rinsed and drained
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper
To Serve
- 2 tbsp pomegranate arils
- Small handful fresh parsley leaves
Chipotle Yoghurt
- 1 cup plain yoghurt Greek or natural
- 2 tsp chipotle in adobo
Instructions
- Preheat oven to 180°C. Peel the pumpkin, cut lengthways, then slice into 6 wedges. Place on a large tray. Create a paste using the olive oil, paprika, garlic powder, cumin, cinnamon, salt and pepper. Using a brush, spread the spice paste all over the pumpkin pieces.
- Please into the preheated oven and roast for 50 minutes, until soft, caramelised and golden on the edges.
- Whilst the pumpkin roasted, make your crispy chickpeas. Pat chickpeas dry well with paper towel (this is key for crispiness). Toss with olive oil, paprika, garlic powder, salt and pepper.
- Spread the chickpeas onto a separate tray and roast for 40–45 minutes, shaking halfway, until golden and crispy.
- To make the chipotle yoghurt, simply mix yoghurt with chipotle in adobo until smooth.
- To serve, arrange the roasted pumpkin pieces on a serving platter. Scatter over crispy chickpeas, pomegranate and parsley.
- Serve warm with chipotle yoghurt on the side, or drizzled over the top.
