Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Roasted hokkaido pumpkin with sage, pomegranate, and crispy chickpeas in tahini sauce - photo 1
← Recipes

Roasted hokkaido pumpkin with sage, pomegranate, and crispy chickpeas in tahini sauce

Pikantne Anything Vegetarian Dishes Vegan dishes 60 min Medium 6 wyświetleń ~38.28 PLN - (0)
Rate:
(0)

Description

This dish is the essence of autumn on a plate, combining influences from European and Middle Eastern cuisine. Sweet, creamy roasted hokkaido pumpkin, whose skin becomes perfectly soft and edible after roasting, serves as the base for this composition. The crunchy, intensely spiced chickpeas provide a counterpoint to its delicacy, adding texture and satisfying depth to the dish. The whole is complemented by a velvety, nutty-lemon tahini sauce, which brings a hint of exoticism and balances the sweetness of the pumpkin. The ruby-red pomegranate seeds not only look beautiful but also burst in the mouth with refreshing acidity, while aromatic sage adds an earthy, herbal finish. The dish is visually striking – the combination of orange, red, green, and white creates a true work of art. It can be served as a standalone, hearty vegetarian or vegan dish, but also as an exquisite side to roasted meats, such as chicken or lamb.

Składniki (16)

Servings:
4
  • Hokkaido pumpkin 1200 g
  • Ciecierzyca konserwowa 240 g
  • Extra virgin olive oil 0.3 łyżek
  • Fresh sage 1 pęczek
  • Pomegranate 1 szt.
  • Pasta tahini 60 g
  • Lemon juice 30 ml
  • Maple syrup 20 ml
  • Garlic 1 ząbek
  • Water 60 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.6 łyżeczka
  • Ground cumin (cumin) 1 łyżeczka
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~38.28 PLN (9.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin and chickpeas

1

Start by preparing the oven. Set it to 200°C with the convection function (or 220°C in top-bottom mode). Line a large baking tray with parchment paper. Thoroughly wash the pumpkin under running water, using a vegetable brush to remove any dirt from the skin. Dry it with a paper towel.

Ingredients: Hokkaido pumpkin
Preheating the oven is key for even baking. Use the largest baking sheet you have so that the ingredients have enough space.
2

Place the pumpkin on a stable cutting board. Using a large, sharp chef's knife, cut the pumpkin in half from the stem to the base. Then, using a large spoon, scoop out the seeds and fibrous flesh from both halves. Cut each half lengthwise into slices (called 'moons') about 2-3 cm thick. Remember, we do not peel the skin of hokkaido pumpkin!

Ingredients: Hokkaido pumpkin
Be very careful when cutting the pumpkin, it is hard. If the knife meets resistance, you can gently tap the back of it with your hand. Even slices will ensure even baking.
3

Drain the chickpeas from the brine in a strainer and rinse thoroughly under cold running water. Then spread them out on a clean kitchen towel or several layers of paper towels and gently dry by rolling. The drier the chickpeas are, the crunchier they will be after baking. Transfer the dried chickpeas to a bowl.

Ingredients: Ciecierzyca konserwowa
Do not skip the step of drying the chickpeas! Moisture will cause the chickpeas to steam instead of bake, and they won't achieve the desired crispiness.

Baking

4

In a large bowl, place the chopped pumpkin. Drizzle it with half of the olive oil (about 2 tablespoons), sprinkle with salt and pepper. Mix thoroughly with your hands to ensure each piece is evenly coated with oil. In the bowl with the chickpeas, add the remaining olive oil (2 tablespoons), smoked paprika, cumin, salt, and pepper. Stir to coat each grain with the spices.

Ingredients: Hokkaido pumpkin, Ciecierzyca konserwowa, Extra virgin olive oil, Papryka wędzona słodka, Ground cumin (cumin), Salt, Pieprz czarny świeżo mielony
Using a large bowl makes it easier to evenly distribute the oil and spices. You can do this directly on the baking sheet, but mixing in a bowl is more precise.
5

Spread the seasoned pumpkin and chickpeas on the prepared baking sheet in a single layer. Make sure the ingredients do not overlap too much - if they are too crowded, they will not roast crispy. Place the baking sheet in the preheated oven and bake for 20 minutes.

Ingredients: Hokkaido pumpkin, Ciecierzyca konserwowa
If you don't have a large enough baking tray, use two smaller ones. Keeping space between the pieces is key to achieving a browned crust and crispiness.
6

After 20 minutes, carefully remove the baking sheet from the oven. Flip the pieces of pumpkin over using kitchen tongs. Tear the sage leaves from the stems and scatter them on the baking sheet between the pumpkin. Return the baking sheet to the oven and bake for another 10-15 minutes, until the pumpkin is tender (check by inserting a fork) and beautifully browned, and the chickpeas are crispy.

Ingredients: Fresh sage
Add the sage at the end of baking, as it is delicate and would quickly burn, becoming bitter. Be careful with the hot tray!

Preparing tahini sauce

7

Meanwhile, while the pumpkin is roasting, prepare the sauce. In a small bowl, combine tahini paste, freshly squeezed lemon juice, maple syrup, and a clove of garlic pressed through a garlic press or very finely chopped. Start mixing everything with a small whisk or fork. At first, the mixture will become very thick and lumpy - this is a normal reaction.

Ingredients: Pasta tahini, Lemon juice, Maple syrup, Garlic
Use a bowl that is slightly larger than the volume of the ingredients to mix comfortably. Don't worry if the sauce looks 'curdled' at this stage - we'll fix that shortly.
8

Without stopping to stir, begin to add cold water, one tablespoon at a time. After each added tablespoon, mix vigorously until the water is completely combined with the paste. Continue adding water until the sauce reaches a smooth, creamy consistency, resembling thin mayonnaise or thick cream. Season the sauce with a pinch of salt and possibly pepper. Taste and add more lemon juice or salt if needed.

Ingredients: Water, Salt
The key is to add water gradually. If you pour it all in at once, the sauce may not combine properly. You can adjust the consistency - if you prefer a thinner sauce, add a little more water.

Dish composition

9

When the pumpkin and chickpeas are roasted, take the tray out of the oven. In the meantime, prepare the pomegranate seeds. Cut the fruit in half, and then, holding the half skin-side up over a large bowl, hit it with the back of a wooden spoon. The seeds will fall out into the bowl on their own.

Ingredients: Pomegranate
This is the simplest and cleanest way to extract seeds from a pomegranate. You can do it over the sink to avoid splattering juice.
10

On a large platter or on individual plates, arrange warm pieces of roasted pumpkin. Drizzle generously with the prepared tahini sauce. Then sprinkle everything with crispy chickpeas, pomegranate seeds, and crunchy sage leaves straight from the baking tray. If you are using optional ingredients, top the dish with toasted pumpkin seeds and chili flakes for extra heat. Serve immediately while the pumpkin and chickpeas are warm.

Ingredients: Pumpkin seeds, Chili flakes
The arrangement of the dish matters! Create a composition full of colors and textures. Do not mix everything together, but layer them so that each ingredient is visible.

Fun Fact

💡

Hokkaido pumpkin, although associated with Japan (the name comes from a Japanese island), was developed from the American 'Hubbard' pumpkin variety. The Japanese refined it, creating a smaller, tastier version with a distinctive, edible skin.

Best for

Elegancka kolacja wegetariańska Jesienny obiad Jako dodatek do dań głównych Zdrowy lunch

Tips

🍽️ Serving

The dish looks best on a large, flat platter in a 'family style', where everyone can serve themselves. It can be enhanced by serving it on a bed of arugula or with the addition of cooked quinoa. Before serving, you can drizzle the whole dish with a bit of good quality olive oil.

🥡 Storage

It is best to store each component separately in airtight containers in the refrigerator for up to 2 days. The tahini sauce will thicken - before reusing, it should be mixed with a little water. The chickpeas will lose their crunch, but it can be regained by heating them for a few minutes in the oven (180°C) or in a dry pan.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy pumpkin risotto with crispy sage and toasted pecans 60 min

Creamy pumpkin risotto with crispy sage an...

I don't know
Kremowe Gnocchi z Dynią, Szałwią i Prażonymi Orzechami Laskowymi 60 min

Kremowe Gnocchi z Dynią, Szałwią i Prażony...

Anything
Aksamitny krem z pieczonej dyni z chipsem z szałwii i prażonymi pestkami 70 min

Aksamitny krem z pieczonej dyni z chipsem ...

Soups
Pieczone Gnocchi z Dynią Piżmową, Szałwią i Chrupiącymi Orzechami Laskowymi 60 min

Pieczone Gnocchi z Dynią Piżmową, Szałwią ...

Dania główne
Baked Dumplings with Pumpkin, Sage, and Ricotta Cheese in Brown Butter Sauce 150 min

Baked Dumplings with Pumpkin, Sage, and Ri...

Anything
Creamy risotto with roasted pumpkin, sage, and parmesan 75 min

Creamy risotto with roasted pumpkin, sage,...

I don't know

Recipe Categories

Anything
Anything in: For Kids

Category Whatever is a random selection of recipes - for the undecided and open to experiments. Mixed categories: breakfasts, lunches, dinners, and desserts all in one place. Recipes from around the world - Polish cuisine alongside Asian and Italian. Meat and vegetarian - variety at your fingerti...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Dodatki
Dodatki in: Sylwester

Dodatki powinny uzupełniać dania główne, wprowadzając różnorodność i koloryt na sylwestrowym stole.

See all recipes in this category
Reklama