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Glazed pumpkin with crispy chickpeas and paneer

Name: Glazed pumpkin with crispy chickpeas and paneer
Yield: 6
Ingredients: 160g chutney; 1 1/2 tsp coriander seeds, crushed; 1 1/4 tsp biryani spice mix (from Herbie’s Spices), plus extra to serve; Juice of 2 limes; 1.2kg Kent pumpkin, cut into 3cm pieces; 400g can chickpeas, rinsed, drained; 20.00 ml coconut oil; 400g paneer, cut into 3cm pieces; Mint leaves, coriander leaves & mango pickle (from supermarkets), to serve

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by Valli Little

delicious. team

May 18, 2016

This recipe is great served alongside an Indian banquet or on its own as a light and easy mid-week meal.

1/2 cup (160g) mango chutney
1 1/2 tsp coriander seeds, crushed
1 1/4 tsp biryani spice mix (from Herbie’s Spices), plus extra to serve
Juice of 2 limes
1.2kg Kent pumpkin, cut into 3cm pieces
400g can chickpeas, rinsed, drained
1 tbs coconut oil
400g paneer, cut into 3cm pieces
Mint leaves, coriander leaves & mango pickle (from supermarkets), to serve

Method

1.

Preheat oven to 200°C. Combine chutney, coriander seeds, 1 tsp biryani and half the lime juice in a bowl. Season. Add pumpkin and chickpeas and toss to coat. Place on a baking paper-lined baking tray. Roast for 1 hour, then increase heat to 250°C and roast for a further 10 minutes or until pumpkin is golden and chickpeas are crisp.
2.

Meanwhile, combine yoghurt, remaining biryani and lime juice in a bowl. Season. Heat 2 tsp oil in a non-stick frypan over medium-high heat. Cook half the paneer for 3 minutes each side or until golden. Repeat with remaining paneer and oil.
3.

Spread pumpkin, paneer and chickpeas on a platter, top with yoghurt and herbs. Serve with extra biryani and mango pickle.