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Roasted pumpkin wedges and crispy chickpeas drizzled with tahini sauce, topped with pomegranate seeds and parsley

Roasted pumpkin with chickpeas, tahini and pomegranate

Roasted pumpkin and crispy chickpeas on one tray, finished with lemony tahini sauce and pomegranate. Vegan, gluten-free, about 55 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Mains
Servings 4 servings
Calories 318 kcal

Ingredients
  

For the tray

  • 1 kg pumpkin Hokkaido or butternut (about 800 g after seeding and peeling), cut into 3 cm wedges or chunks
  • 2 tbsp extra virgin olive oil 27 g, divided
  • 240 g cooked chickpeas one 400 g can, drained and rinsed, patted dry
  • 1 tsp ground cumin
  • 1/2 tsp sweet or smoked paprika
  • 1 tsp fine salt 5 g, divided
  • Black pepper

For the tahini sauce

  • 4 tbsp tahini 60 g
  • 2 tbsp lemon juice 30 ml
  • 1 small clove garlic 3 g, finely grated
  • 4-5 tbsp cold water 60-75 ml

To finish

  • Seeds of 1/2 pomegranate about 80 g, a scant cup
  • A small handful of parsley or mint roughly chopped

Instructions
 

  • Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper.
  • Toss the pumpkin with 1 tbsp olive oil, half the salt, the cumin, paprika and a few turns of pepper. Spread it out in a single layer, cut sides down, and roast for 20 minutes.
  • Toss the chickpeas with the remaining olive oil and a pinch of salt. Push the pumpkin to one side, tip the chickpeas onto the tray and roast for another 15-20 minutes. The pumpkin is ready when a knife slides in easily and the edges are browned; the chickpeas should be crisp on the outside.
  • While the tray is in the oven, make the sauce. Stir the tahini, lemon juice, garlic and the rest of the salt together. It will turn thick and stiff at first. Add cold water a spoon at a time, stirring, until it is smooth and pours like thick yogurt.
  • Pile the pumpkin and chickpeas onto a platter. Drizzle with the tahini sauce, scatter over the pomegranate seeds and herbs, and serve warm or at room temperature.
Keyword autumn, chickpeas, gluten-free, one tray, pomegranate, pumpkin, tahini, traybake, vegan