Glazed pumpkin with crispy chickpeas and paneer

Name: Glazed pumpkin with crispy chickpeas and paneer
Ingredients: 1/2 cup (160g) mango chutney; 11/2 tsp coriander seeds, crushed; 11/4 tsp biryani spice mix (from Herbie’s Spices), plus extra to serve; Juice of 2 limes; 1.2kg Kent pumpkin, cut into 3cm pieces; 400g can chickpeas, rinsed, drained; 1 tbs coconut oil; 400g paneer, cut into 3cm pieces; Mint leaves, coriander leaves & mango pickle (from supermarkets), to serve

www.delicious.com.au

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Servings: 6

Cost: $4.37 /serving

Author : Valli Little

pumpkin chickpeas paneer

Glazed pumpkin with crispy chickpeas and paneer

Ingredients

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1/2 cup (160 grams) mango chutney11/2 tsp coriander seeds, crushed11/4 tsp biryani spice mix (from Herbie’s Spices), plus extra to serveJuice of 2 limes1.2kg Kent pumpkin, cut into 3cm pieces400 grams can chickpeas, rinsed, drained1 tbs coconut oil400 grams paneer, cut into 3cm piecesMint leaves, coriander leaves & mango pickle (from supermarkets), to serve

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Instructions

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Step 1

Preheat oven to 200°C. Combine chutney, coriander seeds, 1 tsp biryani and half the lime juice in a bowl. Season. Add pumpkin and chickpeas and toss to coat. Place on a baking paper-lined baking tray. Roast for 1 hour, then increase heat to 250°C and roast for a further 10 minutes or until pumpkin is golden and chickpeas are crisp.

Step 2

Meanwhile, combine yoghurt, remaining biryani and lime juice in a bowl. Season. Heat 2 tsp oil in a non-stick frypan over medium-high heat. Cook half the paneer for 3 minutes each side or until golden. Repeat with remaining paneer and oil.

Step 3

Spread pumpkin, paneer and chickpeas on a platter, top with yoghurt and herbs. Serve with extra biryani and mango pickle.