1kgpumpkin, or sweet potato, peeled and cut into 1½-2 cm (⅔ in) chunks
3Tbspolive oil, I use a mild extra virgin
2red onions, halved and cut into slices
15gflat leaf parsley, or coriander (cilantro), chopped
salt and pepper
Fried chickpeas
1tspwhole cumin seeds, or 2/3 tsp ground cumin
1tspwhole coriander seeds, or 2/3 tsp ground coriander
4Tbspolive oil, I use a mild extra virgin
500gcooked chickpeas, from 2×400 g cans, rinsed and drained, or 200 g dried chickpeas, soaked and cooked
salt and pepper
Tahini sauce
1smallgarlic clove, crushed to a paste with a little salt using the flat side of a knife or a pestle and mortar
50gtahini
2Tbsplemon juice, about half a lemon
2Tbspextra virgin olive oil, I use a mild type
water
salt and pepper
How I make it
Preheat the oven to 220 °C.
Mix the chunks of pumpkin with 3 Tbsp olive oil and a little seasoning. Spread onto a sheet pan in a single layer, lining with baking parchment or a little extra oil to avoid sticking. Bake for 15 minutes. Mix the large oven dish, making sure chunks are as separated as possible. Mix the red onion with the remaining 1 tbsp olive oil and add to the sheet pan. Continue baking until the pumpkin and onions are soft, 15-20 minutes (30-40 minutes in total), checking occasionally to make sure the onions don’t burn.
While the pumpkin is roasting, make tahini sauce by mixing the crushed garlic, tahini, lemon juice and olive oil. Add water, little by little, until you have the consistency of a runny yoghurt. Season with salt and pepper.
If using whole seeds of cumin and coriander, gently toast in a dry frying pan until you can smell the aroma and the seeds start to pop, 1-2 minutes. Shake the pan regularly to avoid the spices burning. Roughly crush using a pestle and mortar. Skip this point if using ground spices.
A few minutes before the pumpkin is ready, heat the olive oil for the chickpeas in a small frying pan over a medium heat. Pat the chickpeas dry with kitchen paper or a kitchen towel. The drier the chickpeas are, the less oil will spit. Add to the hot oil and fry until golden, 3-5 minutes. Make sure to stir regularly. Once ready, add the spices and seasoning. Stir and transfer to a plate or bowl lined with baking paper or kitchen paper to drain off any excess oil.
Add the fried chickpeas and the fresh herbs to the roast pumpkin and onion. Plate and top with a little of the tahini sauce, serving the rest of the sauce alongside. Serve immediately.
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