Indian spiced pumpkin and chickpeas in paper
Indian spiced pumpkin and chickpeas in paper
Indian spiced pumpkin and chickpeas in paper
Serves 4
40g ghee
2 tsp cumin seeds, crushed
2 tsp coriander seeds, crushed
1 tsp mustard seeds
2 garlic cloves, crushed
2 tsp finely grated ginger
500g butternut pumpkin, peeled, seeded, cut into 3cm pieces
1 red onion, cut into thick wedges
400g can chickpeas, drained
1/2 cup (125ml) vegetable stock
12 fresh curry leaves
Mango chutney, to serve
Natural yogurt, to serve
Baby pappadums, to serve
1. Heat the ghee in a small frying pan over high heat. Add the cumin, coriander and mustard seeds, garlic and ginger and cook, stirring, for 1 minute or until aromatic. Remove from the heat. Place the pumpkin, onion and chickpeas in a bowl and pour over the ghee mixture. Gentle toss ingredients to combine. Season with salt and pepper.
2. Preheat oven to 200 degree Celsius. Cut four 40cm squares of baking paper. Place the pumpkin mixture evenly among each paper sheet. Pour stock over each and sprinkle with curry leaves. Bring in edges of paper to the centre to form a parcel. Use kitchen string to secure. Place on an oven tray and cook for 20 minutes or until pumpkin is tender.
3. Serve parcels with mango chutney, yogurt and pappadums, if desired.
