User Manual

FALCON AUTUMN SERIES
19
Roast Pumpkin with Crispy
Chickpeas & Almond Crumb
Prep time
20 mins
Cooking time
30 mins
Serves
4-6
1kg pumpkin, deseeded & cut into 3cm thick wedges
¼ cup olive oil
400g can chickpeas, drained & rinsed
1 tsp ras el hanout spice, plus extra for dusting
60g roasted almonds, roughly chopped
2 tsp toasted sesame seeds
¼ cup fresh coriander leaves, to serve
sea salt & freshly ground black pepper
Dressing
1 cup Greek yoghurt
1 tbs hulled tahini
1 tbs honey
2 tsp lemon juice
Preheat oven to 170°C Fan
or 190°C Conventional
Rub the pumpkin with half the oil and season
well with salt and pepper. Arrange in a single
layer on a large baking tray lined with baking
paper. Bake for 30 minutes until tender.
At the same time, place chickpeas on paper
towel and pat dry. Transfer to a bowl and
toss with remaining oil. Transfer to a baking
tray lined with baking paper and roast with
the pumpkin for 30 minutes until golden and
crunchy. Cool chickpeas on the tray then
transfer to a bowl. Season with salt, add ras el
hanout and toss to coat.
For dressing, whisk all ingredients together in a
bowl and season with salt. To assemble, arrange
pumpkin on a large platter and dollop over
dressing. Scatter over chickpeas, almonds and
sesame seeds. Dust with extra ras el hanout and
top with coriander leaves.
ingredients
method