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Spiced pumpkin & chickpea parcels
Spiced pumpkin & chickpea parcels
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Whip up savory Indian pumpkin parcels for a satisfying vegetarian entree.
Ingredients:
  • 9.20 gm peanut oil
  • 1 tsp brown mustard seeds
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 500g butternut pumpkin, cut into 3cm pieces
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 brown onion, halved, coarsely chopped
  • 12 fresh curry leaves
  • Salt & freshly ground black pepper
  • 200g (1 cup) Basmati rice
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 1 Lebanese cucumber, finely chopped
  • 200g (3/4 cup) skim milk natural yoghurt
Instructions:
  • Preheat the oven to 200C. Heat oil in a small frying pan over medium heat. Add mustard seeds, cumin, coriander, garam masala, and turmeric. Cook while stirring for 1 minute until seeds pop and the mixture is fragrant. Remove from heat.
  • In a large bowl, mix together pumpkin, chickpeas, onion, and curry leaves. Add the spice mixture and season with salt and pepper, then gently coat the pumpkin with the spices. In a separate bowl, combine rice with 125ml (1/2 cup) of stock.
  • Cut four 40cm-square pieces of foil and four 40cm-square pieces of nonstick baking paper. Place foil on a clean work surface and top each with a piece of baking paper. Divide the rice mixture among the squares, then add the pumpkin mixture on top. Finish by drizzling with the remaining stock.
  • Fold the foil and paper in half to envelop the delicious fillings, then securely seal the edges of the parcels. Arrange the parcels on 2 baking trays.
  • Bake in a preheated oven, switching trays halfway through, for 30 minutes or until pumpkin and rice are tender. Take out of the oven and let cool for 5 minutes before serving.
  • In a small bowl, mix cucumber with yogurt and season with salt and pepper. Serve the contents of the parcels in serving bowls and top with the yogurt mixture before serving immediately.

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