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With half a pumpkin sitting in the fridge I searched the net for ideas. I stumbled upon this warm pumpkin and chick pea salad with tahini, and was inspired!
Firstly I chopped pumpkin, green pepper and courgette into a roasting dish. I added oil, chili flakes, grated nutmeg, cinnamon and allspice, and then put in to the oven.
Meanwhile in a large bowl I added half a chopped red onion and a drained tin of chick peas.
Once the veggies were soft, I added them to the chick pea mixture and stirred well. This mixture was then spooned onto a bed of simple salad (spinach, tomato, cucumber and lettuce).
For a tahini sauce, I added a tablespoon of tahini and crushed garlic clove to about 4 tablespoons of plain yogurt. Stir well, and add lemon juice to taste. If the sauce is too thick/strong, dilute with further yogurt. Spoon the sauce over the salad & serve with some tasty breads.
Absolutely delicious if I do say so myself. Though the raw onion / garlic combo does mean no snogging immediately after :)
Dear blog,
I have neglected you for too long. Please accept my apologies by sharing my delicious dinner with me :)
This is a tasty meal that will use up those root veggies that are harboring at the back of the fridge (and vegan friendly).
Firstly chop 2 red onions into quite large chunks, add to a pan with hot oil, on a low-to-medium heat. Add a tablespoon of cumin seeds, teaspoon of curry powder and half a teaspoon each of turmeric and chilli powder. Add one clove of crushed garlic, one finely chopped green chilli and about 1cm of grated fresh ginger. Allow the onions to soften.
Once the onions have started to soften add one chopped parsnip & two chopped carrots. Stir and leave for a few minutes. Then add half a can of chickpeas and a couple of handfuls of spinach (roughly chopped). Give it all a big stir then add about 2 cups of water (till everything is almost covered) and a squeeze of tomato puree.
Stir once more, cover and leave on a low heat for about half an hour. During this time have a nice potter about, read a magazine, check your emails, generally just dilly-dally (though at some point remember to put some rice on!). When you return to the pan the water should have mostly disappeared & your veggies soft.
Serve with boiled rice, some yogurt (just in case your chillis are fiery) and a chapati or two. 
Firstly I chopped pumpkin, green pepper and courgette into a roasting dish. I added oil, chili flakes, grated nutmeg, cinnamon and allspice, and then put in to the oven.
Meanwhile in a large bowl I added half a chopped red onion and a drained tin of chick peas. 
Once the veggies were soft, I added them to the chick pea mixture and stirred well. This mixture was then spooned onto a bed of simple salad (spinach, tomato, cucumber and lettuce).
For a tahini sauce, I added a tablespoon of tahini and crushed garlic clove to about 4 tablespoons of plain yogurt. Stir well, and add lemon juice to taste. If the sauce is too thick/strong, dilute with further yogurt. Spoon the sauce over the salad & serve with some tasty breads.
Absolutely delicious if I do say so myself. Though the raw onion / garlic combo does mean no snogging immediately after :)
