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Harissa-spiced pumpkin and chickpea smash (v, lf)

Serves 2 as a small main or 3 as a side dish,
Vegan and low fat,

Original post (with pictures) here.

1 small butternut pumpkin (generating about 1.5 cups pumpkin pieces)
1 1/2 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp smoky paprika
1/2 tsp harissa powder (if you don't have harissa, you could use chilli powder; use less or substitute regular paprika if you don't like spicy dishes)
1 cup cooked chickpeas

1. Peel and chop the pumpkin into small-medium sized pieces. Steam on the stove top or roast in a moderate oven until soft and tender, but still retaining their shape.
2. Combine the balsamic vinegar, maple syrup, paprika and harissa in a small bowl or jug and whisk together. Transfer to a medium saucepan. Add the pumpkin and chickpeas and cookover low-medium heat for at least 10 minutes, stirring occasionally.
3. Serve with spinach leaves or as desired.