Prep 15 mins

Cook 20 mins

Serves 4

Difficulty 2

Braised pumpkin and chickpeas with zhoug

Braised pumpkin and chickpeas with zhoug

Prep 15 mins

Cook 20 mins

Serves 4

Difficulty 2

Roast or braised pumpkin is such a comfort dish for cooler weather. The addition of some spices and zhoug, a sauce made from coriander, garlic and cumin, adds a beautiful freshness to the dish.

500g Kent pumpkin (¼ pumpkin), cut into 10cm pieces

2 tbsp olive oil

1 tbsp ground cumin, crushed from whole seeds

2 tsp ground coriander, crushed from whole seeds

1 tsp paprika, or to taste

200ml water or chicken stock


ZHOUG

1 bunch coriander

1 tsp cumin seeds, roasted

1 garlic clove

50ml olive oil

Juice of 1 lemon or lime

1 long green chili, coarsely chopped

1. Toss pumpkin in spices. Heat ghee in a wide saucepan and add pumpkin and turn occasionally until seared. Add water and cover with a lid and simmer over medium heat, turning occasionally until pumpkin is tender, adding more water if necessary to keep moist (20 minutes).


2. Remove pumpkin from pan and reduce any liquid remaining to a sauce. Stir through chickpeas and return pumpkin, and keep warm


3. Meanwhile, for zhoug, blend ingredients with a hand-held blender until smooth.


4. Transfer pumpkin and chickpeas to plates, top with zhoug and serve with yoghurt and flatbread.

INGREDIENTS

METHOD

Recipe by Lisa Featherby and image by Eatable.