Vegetarian
Pumpkin and Chickpeas Roasted with Rosemary
Oscar Del Pozo
Ingredients Method
Pumpkin for roasting 250g tin of chickpeas Fresh rosemary Feta cheese Garlic Olive oil Salt and pepper
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Preheat over at 200 degrees( 180 degrees fan forced). Cut pumpkin into 2.5cm cubes, spread on a baking dish and pour olive oil on top using your hands to coat the pumpkin. Crush 2 or more garlic cloves, as many as you like! Put them in the baking dish together with the fresh rosemary. Add salt and pepper and place in the oven. After 15 minutes use a spatula to turn the pumpkin to encourage a nice roasting. Leave for another 10 minutes to caramelise. Open and drain the chickpeas. Remove the dish from the oven and spread the chickpeas over the pumpkin, mixing very gently with a spatula to the let the oil coat the peas a little. Return to the oven for another 10 minutes. Remove from the oven and transfer to a serving plate, sprinkle with feta cheese, again use as much as you like but don’ t overpower the pumpkin. Adjust the seasoning to taste, if needed.
Healthy Chickpea and Bean Pot
Kathy Sherwood
Ingredients Method
1 bunch coriander, chopped ½ bunch parsley, chopped ½ red onion, finely diced
1 cup freekeh( or cracked wheat or quinoa)
½ cup Puy lentils 2 tbsp. toasted pumpkin seeds 2 tbsp. toasted slivered almonds 2 tbsp. toasted pine nuts 2 tbsp. baby capers ½ cup currants Juice of 1 lemon 3 tbsp. extra virgin olive Sea salt to taste
1 pomegranate, deseeded, to serve
Dressing 1 cup thick Greek yoghurt
1 tsp. cumin seeds, toasted and ground
1 tbsp. honey
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Blanch freekeh and lentils separately in boiling water until both just cooked. Drain well and allow to cool. Mix the yoghurt, ground cumin and honey until combined. In a medium bowl, place the coriander, parsley, red onion, freekeh, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste. Place into serving dish and top with cumin yoghurt and pomegranate seeds.
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