Steamed pumpkin with roasted chickpeas

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 368, total fat 16 G., saturated fats G., proteins 11 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.

This dish looks beautiful on a plate and boasts a wealth of health benefits. Just looking at the colorful combination of orange pumpkin and light green peas evokes positive emotions. You can add more salt to taste if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small butternut or kabocha squash (about 910 g), seeded and cut into 2.5 cm thick wedges*
1/2 head of cauliflower, cut into individual florets
1 piece ginger 5 cm long, peeled and thinly sliced
4 cups green peas (about 250 g)
1/2 tsp coriander seeds, crushed
2 tbsp. l. dark sesame oil
1 can (420g) chickpeas, drained and rinsed
3 tbsp (45 g) butter
4 green onions, thinly sliced
Cooked brown rice, for serving (optional)
1/4 cup thinly sliced fresh mint
Toasted sesame seeds, for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kabocha pumpkin, butternut squash, ginger root, cauliflower, green onions, sugar snap peas, coriander, chickpeas, sesame, mint

Cooking the dish according to the recipe:

Place the pumpkin, cauliflower, and ginger in a large steamer basket set over a saucepan of simmering water. Season with salt. Cover. Cook until the vegetables are tender, about 25 minutes. Add the snap peas. Remove from the heat and leave the lid on until the snap peas are tender but still crisp, about 5 minutes.
Meanwhile, toast the coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Pour in the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Stir in the butter and green onions. Remove from heat.

Divide the vegetables among plates, placing them on top of the rice if desired. Top with the chickpea mixture and garnish with mint and sesame seeds.

Note *

You can read the tips on how to How to Cut Butternut Squash and Kabocha Squash.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / Pumpkin dishes / Pumpkin main courses / Pumpkin side dishes / Cabbage dishes / Cauliflower dishes / Food Network - recipes

Similar recipes