Recipe: learn how to make roasted pumpkin with chickpeas – 04/26/2023 – Food

A colorful and vegetarian dish, sweet and with an intense flavor, this dinner option is an exuberant combination of winter vegetables and spices capable of livening up any night of the week.

While making the recipe takes about an hour from start to finish, most of the process is straightforward and the prep time is relatively short. If you don’t have “hot honey” (honey infused with pepper), substitute regular honey and a dash of cayenne pepper. And try using canned chickpeas already prepared with sea salt.

ROASTED PUMPKIN WITH CHICKPEA

Performance: four servings
Time total: One hour

Ingredients:

• Two cans (or about 400 grams) of chickpeas, rinsed and drained
• 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (six cups)
• 1 and 3/4 tsp baharat, garam masala or other spice mix of your choice
• 1 and 1/4 teaspoons fine salt, more if needed
• Five sprigs of thyme
• 1/8 teaspoon red pepper flakes
• 3 tablespoons extra virgin olive oil, plus more as needed
• One small red onion, thinly sliced
• One teaspoon of cider vinegar or rice wine vinegar; more as needed
• 1/2 cup cilantro leaves or dill sprigs, or a combination of both
• One to two tablespoons of “hot honey” honey (honey with pepper infused or a combination of honey and pepper); or, to taste
• Full-fat plain yogurt or sour cream, to serve (optional)

Preparation:

• Heat the oven to 218º C degrees.
• Line one baking sheet with parchment paper and a second baking sheet with a clean dishtowel or paper towels.
• Place the drained chickpeas on a baking sheet lined with absorbent paper and rub gently until dry.
• Let the chickpeas dry while you prepare the other ingredients.
• Place the squash on the parchment-lined baking sheet and toss with a teaspoon of spice, half a teaspoon of salt, thyme sprigs, red pepper flakes and two tablespoons of oil.
• Spread the squash into an even layer and bake for 20 minutes.
• After 20 minutes on the heat, in a medium bowl, combine the chickpeas, red onion, remaining spices, remaining salt and a tablespoon of oil and stir until well combined.
• Add the mixture to the pumpkin and mix everything very well. Continue to roast for another 30 minutes, stirring the mixture, until the squash is browned and tender and the chickpeas and onion are slightly crispy.
• Remove the baking sheet from the oven, sprinkle the vinegar and herbs over it and stir. Drizzle with “hot honey” (or the honey and pepper mixture) and stir again to combine.
• Taste and season with more salt, more “hot honey” and vinegar to taste. If desired, serve with a little yogurt.

translation by Paulo Migliacci