Miso Honey Roasted Pumpkin with crispy chickpeas and toasted pepitas

If you are looking for that “meat free” weekend dish. This is such a fabulous vegetarian dish to add to the menu. A combination of salty sweet roasted Japanese pumpkin wedges which are heavily in season at the moment. Their orange flesh is full of beta carotene which get converted in the body to Vitamin A, this fat soluble vitamin is essential for so many functions in the body. I especially love that is helps keep our immune system resilient, it cuts through mucus build up (so great for runny noses, colds and chesty coughs!), it acts as an antioxidant helping keep free radicals at bay and inflammation. The pumpkin has been roasted then caramelised in a probiotic rich miso and honey dressing that is salty and sweet. It adds extra umami depth to the dish, which is just so tasty. Finished off with garlic pan fried chickpeas to get them extra crispy and toasted pumpkin seeds for that extra crunch, finished off with a good few dollops of calcium and protein rich Greek yoghurt.

Miso Honey Roasted Pumpkin with crispy chickpeas and toasted pepitas

Recipe (Tip* you can prepare pumpkin the day before to speed up overall cooking time)

1kg Japanese pumpkin, sliced into wedges

olive oil

sea salt

2 tbsp apple cider vinegar

2 tbsp tamari

2 tbsp miso paste

2 tbsp honey/brown sugar

1/4 cup pumpkin seeds

1 tin chickpeas, drained and thoroughly rinsed

1 garlic clove, minced

3 heaped tbsp of Greek yoghurt

handful mint, finely chopped (optional)

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Method

Preheat oven to 180c

Prepare the pumpkin by cutting it into small wedges, place on large baking tray/roasting tin and drizzle with olive oil and good pinch of sea salt, toss to ensure all pumpkin is coated.

Place in hot oven for 35-40 mins until soft when prodded with fork

In the last 5 minutes before pumpkin is ready in a small bowl, add miso, honey, tamari and apple cider vinegar and whisk until smooth paste.

When pumpkin is cooked, remove from oven and drizzle over miso dressing using a brush. Place back in oven for 5-7 mins until caramelised further. Remove from oven and set aside to cool slightly.

Heat a large frying pan over medium heat, add pumpkin seeds and toast until slightly browned, set aside in small bowl and season with pinch of salt.

Place pan back on medium heat and add a good drizzle of olive oil, once hot add chickpeas and garlic and toss to ensure all is coated in oil and garlic, fry chickpeas for 4-5 mins until crispy.

Load up plate with dollops of greek yoghurt, crispy chickpeas, pumpkin and toasted pepitas, sprinkle over mint if needed. Season with salt and pepper.