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Glazed pumpkin with crispy chickpeas and paneer
Nutrition content per serve
Energy: 396 calories (1,665 kJ) | Protein: 20g | Carb: 32g | Sugar: 10g | Total fat: 12 g | Sat fat: 2g | Fibre: 13g | Serves: 6 | Total time: 90 minutes
* Approximate values from Xyris Foodworks software
**Does not account for ‘to serve’ with food
Ingredients:
- ½ cup mango chutney
- 1 large pumpkin (1.5kg), sliced into wedges (keep skin on)
- 400g paneer (or substitute for tofu to make dairy free), cut into 3cm
- 400g canned chickpeas, rinsed
- 1 tbsp olive oil
- ¼ cup of biryani spice mix
- Juice of 2 limes
- 400g spinach
- 1 cup Greek yoghurt, unsweetened
- Mint leaves, coriander leaves & mango pickle (from supermarkets), to serve
To serve:
- Small handful parsley or coriander, chopped
- Flat bread – see recipe on Health Hub website here
Directions:
- Preheat oven to 200°C fan bake (or use an air fryer to speed things up!). Combine chutney, coriander seeds, 1 tsp biryani spice mix 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 temperature to 250°C and roast for a further 10 minutes or until pumpkin is golden and chickpeas are crisp.
- Meanwhile, combine yoghurt, remaining biryani spice mix 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.
- Spread spinach, pumpkin, paneer and chickpeas on a platter, top with yoghurt and herbs. Serve with extra biryani and mango chutney.
Notes:
- Swap mango chutney to freshly diced mango.
- Best eaten fresh, or store in a Tupperware container for up to 3 days.
Why it’s good for you:
- Chickpeas are high in fibre, have a low glycemic index, and contain protein.
- Pumpkin is rich in vitamins, minerals, can boost your immunity and is lower in carbohydrates. Plus, keeping the skin on increases the fibre content.
- Spinach is a rich source of plant based iron.
- Greek yoghurt is a good source of protein, calcium, and supports our gut health.
All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.