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
- Preheat oven to 200°C
- Mix together miso, mirin, olive oil & maple syrup together until you have a thick paste.
- Line two baking trays with baking paper and place pumpkin & chickpeas on one and the kale on the other.
- 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.
- 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.
- 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!
your Miso Roasted Pumpkin with Chickpeas & Crispy Kale recipe and was thoroughly impressed. The combination of miso and maple syrup created a delightful glaze on the pumpkin, and the crispy kale added a satisfying texture. The dish was not only flavorful but also simple to prepare, making it a perfect addition to my weekday menu. Thank you for sharing this delicious and healthy recipe.
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