Moroccan Spiced Roasted Pumpkin and Chickpeas

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This recipe came from having bought a Ras El Hanout mix from a shop! I loved the idea of rose petals and eastern spices with gourds but I found the shop mix too strong. I realised that I could try making my own to suit my taste buds. In this recipe I mix the spices into the chickpeas, however I am sure you could combine the spices separately in a spice jar if you want to make a batch to use in multiple dishes!


Preparation time: 1 hour (including cooking time)


Ingredients (serves one):

  • 1 munchkin pumpkin
  • 1/2 tsp chopped parsley stalks
  • 1/4 tsp red peppercorns
  • 1/4 tsp fennel seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp mixed coriander and cumin powder
  • 1/4 tsp paprika
  • 1/4 tsp ground cloves
  • 1/2 tsp turmeric powder
  • A generous pinch of salt
  • 1/2 lime (juiced)
  • A pinch or less of rose petals (available online or at Waitrose)
  • 1/2 tin chickpeas
  • 1 tbsp olive oil

Method:

  1. Preheat the oven to 250 degrees celsius
  2. Cut the pumpkin top off approx. one inch down to create a hat
  3. Scoop out the seeds and stringy flesh from the cavity of the pumpkin
  4. Drain and rinse the chickpeas and stuff into the cavity of the pumpkin
  5. Sprinkle all the spices (not including the rose petals) and salt on top of the chickpeas
  6.  Give the chickpeas a mix
  7. Add the oil and lime juice over the chickpeas
  8. Cook in the oven for 45 minutes (cover with the lid of the pumpkin to stop the spices burning)
  9. Remove from the oven and sprinkle the rose petals (use as much or as little as you want depending on how floral you want the dish to be) over the chickpeas
  10. Enjoy my Little Peas
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