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Indian spiced pumpkin and chickpeas in paper
Indian spiced pumpkin and chickpeas in paper
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Ingredients:
  • 40g ghee
  • 2 tsp cumin seeds, crushed
  • 2 tsp coriander seeds, crushed
  • 1 tsp mustard seeds
  • 2 tsp finely grated ginger
  • 500g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 1 red onion, cut into thick wedges
  • 400g can chickpeas, drained
  • 125ml vegetable stock
  • 12 fresh curry leaves
  • Mango chutney, to serve
  • Natural yoghurt, to serve
  • Baby pappadums, to serve
Instructions:
  • In a small frying pan over high heat, heat the ghee until sizzling. Add cumin, coriander, mustard seeds, garlic, and ginger. Stir and cook for 1 minute until fragrant. Remove from heat. Combine the ghee mixture with pumpkin, onion, and chickpeas in a bowl. Gently toss to mix. Season with salt and pepper to taste.
  • Preheat the oven to 200°C. Cut four 40cm squares of baking paper. Divide the pumpkin mixture evenly among the paper sheets. Drizzle stock over each parcel and sprinkle with fragrant curry leaves. Fold the edges of the paper to form a sealed parcel and tie with kitchen string. Arrange on a baking tray and bake for 20 minutes or until the pumpkin is tender.
  • Serve the parcels with mango chutney, yogurt, and pappadums on the side, if desired.

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