ROAST ME, PUMPKIN
...WITH CRISPY CHICKPEAS, AND YOGURT, AND pomegranate, and caramelised walnuts, and feta, and mint, and garlic naan, and holy shit this is so good. 
THIS DISH IS LIKE A TASTY AND COLORFUL TREASURE HUNT. EACH TIME YOU DIG IN, YOU DISCOVER INCREDIBLE FLAVOR COMBOS THAT WILL MAKE YOUR TASTEBUDS TINGLE. IT’S CREAMY, CRUNCHY, FRESH, AND EVERYTHING IN BETWEEN.
FEEDS 4 II TIME: 45 MINS II DIFFICULTY: I’LL TEST YOUR MULTITASKING SKILLS
INGREDIENTS
For the pumpkin
1 pumpkin squash
2 tablespoons olive oil
1 teaspoon salt
For the chickpeas
1 can of chickpeas (400g), drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garam masala
For the yogurt
2 cups plain yogurt
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons mint leaves, finely chopped
For the caramelised walnuts
1 cup walnuts
1/2 cup sugar
Pinch of salt
For the naan bread
3 cups plain flour, plus extra for dusting
1 teaspoon garlic powder
1 teaspoon baking powder
1 teaspoon sea salt
6 tablespoons (75g) plain Greek yogurt
2 tablespoons olive oil
1 cup milk (250 ml)
For the garnish
1/2 cup pomegranate seeds
Feta cheese, crumbled
Fresh mint leaves
GET COOKING
Roast the Pumpkin
Preheat your oven to 200°C (400°F). Cut the pumpkin squash into wedges, leaving the skin on. Toss the wedges in olive oil and salt. Place on a baking sheet and roast for 30-40 minutes until tender and caramelised.
Prepare the Chickpeas
While the pumpkin is cooking, drain the chickpeas Toss them with smoked paprika, salt, pepper, and garam masala. Add them to a hot skillet and cook them over medium heat for a bout 10 to 15 minutes, shaking the pan until they turn golden and crispy.
Make the Yogurt Sauce
In a bowl, combine the yogurt, milk, salt, pepper, garlic powder, olive oil, and chopped mint leaves. Mix well and refrigerate until ready to serve.
Caramelise the Walnuts
In a saucepan, add the sugar. Cook over medium heat until the mixture turns a deep amber color. Add a pinch of salt. Spread the walnuts on a baking sheet and pour over the caramel. Let it cool and brake them with a rolling pin.
Prepare the Garlic Naan
In a large bowl, mix the flour, garlic powder, baking powder, and salt. Add the Greek yogurt, olive
oil, and milk. Mix until the dough comes together. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth. Divide the dough into 8 pieces and roll each into a ball. Roll each ball out into a flatbread shape. Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes on each side until golden and puffed.
Assemble the Dish
Spread the garlic mint yogurt on a serving platter. Arrange the roasted pumpkin wedges on top of the yogurt. Sprinkle with crispy chickpeas, caramelised walnuts, pomegranate seeds, crumbled feta and fresh mint leaves. Serve with homemade garlic naan.
Fuck yeah! Enjoy!
