The Honey and Paprika Roasted Pumpkin is the key ingredient to the Roasted Chickpea and Pumpkin Couscous Salad featured here. The chickpeas are delicately spiced and baked along with the Honey and Paprika Pumpkin slithers. This warm salad has varied textures, colours and flavours for a Moroccan inspired dish and is a perfect accompaniment to chargrilled flamed chicken.
Canned rather than dried chickpeas are used here. For a soup or a stew it is recommended to work with the dried chickpeas and soak overnight. In this case though, the canned chickpeas are adequate for a salad or even a dip. Rinse well though, before incorporating into your dishes.
250g Can Chickpeas
1 1/2 cups Wholemeal couscous prepared as per packaging.
1/4 cup finely chopped parsley
1 tspn Ground Cumin
1 tspn Ground paprika
Apx 600g ( Half a medium ) pumpkin
1 Spanish ( Red) Onion
1 tbspn sweet Paprika
1 tspn ground cumin
3-4 garlic cloves finely chopped
3-4 garlic cloves skin on ends taken off
1 tspn pure honey
Olive Oil Spray
Pinch Sea Salt
Strain and rinse the chickpeas. In a shallow baking tray add the strained chickpeas and the ground spices. Mix through well.
Bake in oven for 10 mins in moderate oven. The chickpeas will be drier and firmer.
Prepare the couscous as per the packaging. Each brand of couscous the cooking time will vary slightly. The Generally method though, for every half cup of couscous 1/2 cup boiling water is added. Wholemeal couscous requires 2/3 cup water. Add the boiling water into the couscous, until the couscous is covered with water by a centimetre. Seal and allow the granules to absorb the water for 3-5 minutes.
Follow the link for the recipe and detailed instructions to the Honey and Paprika Baked Pumpkin.
Remove the pumpkin from the oven.
Add the parsley, salt and pepper and semi- roasted chickpeas. Gently stir through honeyed pumpkin.
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