1kg pumpkin (1 small kent or large butternut), peeled and cut into 2cm cubes
1 red onion, cut into big wedges
2-3 tbsp extra virgin olive oil or coconut oil
2 tsp ground cinnamon
1 tsp ground ginger
sea salt and black pepper
4 tbsp tahini paste
2 tbsp plain yoghurt
Juice of 1/2 lemon
1 small garlic clove, crushed
500g cooked chickpeas (about 2 cans), drained and rinsed
1/2 C parsley leaves, roughly chopped
This gem of a recipe is from Hetty McKinnon, from her inspiring book Community – Salad Recipes from Arthur Street Kitchen. Carrots or cauliflower are excellent added to the spiced pumpkin and the tahini sauce is such a great one to for jazzing up other meals too.
Spiced Pumpkin with chickpeas and tahini
Preheat oven to 220ºC.
Toss pumpkin and onion with the olive or coconut oil, cinnamon, ginger, salt and pepper. Spread on a baking tray and roast for 40 minutes or until golden. I didn’t use an onion, but if you are just check its not cooking faster than the pumpkin. You may need to take it out earlier than the pumpkin if it is.
Mix together the tahini, yoghurt, lemon juice, garlic and a good pinch of salt. You can add a few tablespoons of water slowly if you would like it a little runnier, depending on the consistency of the yoghurt.
While the pumpkin is still warm, combine it with the chickpeas and parsley. Transfer to a serving plate and spoon the tahini sauce on top. Beechworth chestnuts optional!