Miso Roasted Pumpkin with Chickpeas & Crispy Kale

This receipe comes together pretty quickly and tastes so yum. Now the price of pumpkins have finally come down, & I have a few growing in the garden - this will become a regular on the weekday menu. This comes from one of my favourite cookbooks: Tenderheart with some small changes.

Ingredients

Serve 4

• 2 tbsp miso
• 1 tbsp mirin
• 3 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 1 medium pumpkin, sliced into 2cm thick wedges, seeds removed
• 400g can chickpeas, drained
• freshly ground salt & pepper
• large bunch of kale leaves, washed & dried then cut leaves from stems and chop into bite sized pieces
• 1/4 cup toasted pumpkin seeds

Method

1. Preheat oven to 200°C
2. Mix together miso, mirin, olive oil & maple syrup together until you have a thick paste.
3. Line two baking trays with baking paper and place pumpkin & chickpeas on one and the kale on the other.
4. Coat the pumpkin with the miso paste & season with salt & pepper & place in the oven and bake for 20-30 minutes until pumpkin is golden.
5. Throw some olive oil & salt over the kale & when pumpkin has 10 minutes to go, add to the oven as well until kale is crispy.
6. To serve, place pumpkin & chickpeas on a plate and then scatter with crispy kale & the toasted pumpkin seeds and a drizzle of olive oil. Enjoy!