Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries
A dish where everything is cooked at the same time - on the same oven tray! Really easy, warming and comforting autumn winter food. Try roasting your cauliflower next time before mixing it to a mash - makes it taste even more! And oh - you might want to make a double batch of the kale crisps as they are to die fore and I’m pretty sure you’d want a couple of handfuls to snack on after dinner too!
Happy cooking,
Thess
Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries
Serves 4
Ingredients
1 pumpkin, I used Hokkaido
1/2 tsp ground ginger
1/4 tsp ground cloves
1 big cauliflower
200 grams kale
1 dl fat oat mylk, heated
1 Tbsp fresh frozen parsley
2 packages (á 230 grams drained weight) pre cooked chickpeas
1 tsp ground cumin
flakey salt and freshly ground black pepper to taste
rapeseed oil
Lingonberries
200 grams lingonberries, thawed
1-2 Tbsp maple syrup
For serving
Fresh parsley
How to
Pre heat oven to 175°C. Wash the pumpkin, cut in half, deseed (Save, wash, dry and then toss with a tiny bit of oil and salt and then toast until crispy in the oven at 125°C) and then slice. Brush with oil all around and sprinkle with ginger and cloves.
Remove the leaves from the cauliflower, if the outer ones are really big and rough you can through them away but otherwise they are really yummy to eat. Cut the bigger ones in smaller pieces. Tear the kale in smaller pieces. Massage the cauliflower leaves and kale with a tiny bit of oil.
Tear the cauliflower in smaller florets. Brush with oil. Put pumpkin and cauliflower in a baking dish and bake in the oven for 25 minutes. Add the cauliflower leaves and 2/3 of the kale when 10 minutes remains, roast until crispy and lightly golden.
Mix the cauliflower florets to a mash with the heated oat mylk and parsley. Salt and pepper to taste.
Rinse the chickpeas. Dry and then fry in a bit of oil in a frying pan until lightly golden and crisp. If you have a lid use it - the chickpeas tend to pop everywhere. Remove from heat, toss with cumin and salt.
Thaw the lingonberries, mix with maple syrup (to taste) using a fork.
Serve the pumpkin with the cauliflower mash, cauliflower and kale crisps, the rest of the massaged kale, crispy chickpeas and lingonberries. Garnish with fresh parsley.
Recipe was first published in The Gothenburg-Post/Två dagar
