Middle-Eastern Pomegranate Pumpkin with Crispy Chickpeas and Yogurt-Tahini Sauce
This Middle-Eastern Pomegranate Pumpkin dish is a vibrant, feel-good dish that brings together warm roasted pumpkin, crispy spiced chickpeas, and a creamy yogurt-tahini sauce. Bursting with bold flavors, nourishing ingredients, and beautiful colors, it’s a feast for the eyes as well as the tastebuds. Perfect as a hearty side or a satisfying main, this dish is a gorgeous way to celebrate seasonal produce — just as impressive on a weeknight table as it is at a festive gathering.
Ingredients 19
For The Pomegranate Glaze
1 tbsp pomegranate molasses
1 tbsp olive oil
1 garlic clove, minced
Pinch ground cinnamon
Pinch ground coriander
Pinch ground cloves
Pinch ground cumin
Pinch ground nutmeg
Pinch chilli flakes
salt and pepper, to taste
1⁄2 butternut pumpkin, small, approximately 700g, peeled, cut into 3-cm cubes
For The Crispy Chickpeas
1⁄2 400g tin chickpeas, rinsed, drained, patted dry
1 tsp olive oil
salt and pepper, to taste
For The Yogurt Tahini Sauce
1⁄2 cup greek yogurt
1 tbsp tahini
2 cloves garlic, minced
1 tbsp lemon juice, freshly squeezed
salt and pepper, to taste
To Assemble
100 g baby spinach, washed
3 tbsp pomegranate arils, plus more to taste
flatbread, to serve
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Method 7
Preheat the oven to 220 degrees Celsius.
In a small bowl, whisk together the , 1 tbsp , 1 minced , ground , ground , ground , ground , ground , , and salt and pepper to taste. Place the cubes in a roasting pan, pour the glaze over, and toss to coat evenly.
Mix the with 1 tsp olive oil, season with salt and pepper, and spread them on a lined baking tray.
Bake the and in the oven for 30 minutes, stirring both at the 20-minute mark. The chickpeas should be golden and crisp, and the pumpkin meltingly soft and golden brown.
While the pumpkin and chickpeas are baking, mix together the , , , and . Season with salt and pepper and set aside.
A few minutes before the pumpkin is finished roasting, add the washed to the roasting pan and stir through gently until just wilted.
Spread the yogurt-tahini sauce on serving plates. Pile on the and mixture, then sprinkle with the crispy and . Serve with flatbread to scoop up the last bits of sauce.
WhiskTaker's tips
This is best served warm, straight from the oven. If you can't find a fresh pomegranate, dried cranberries or sour cherries would make a good substitute.
Helpful tips
Is there a good way to prep parts of this dish ahead of time?
What can I use if I can't find pomegranate molasses for the glaze?
How can I get my chickpeas extra crispy in the oven?
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Notes
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