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539 kcal
50 min.
Recipe for Roasted pumpkin with chickpeas and bulgur in tahini sauce
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Unlock Fitatu PremiumNaN g
539 kcal
1 kcal
539.3
17.6g
23.9g
68.4g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Pumpkin2.5× cup (290 g)
- Vegetable broth1× cup (240 g)
- Chick peas, whole, dried, boiled in unsalted water1× cup (170 g)
- Bulgur wheat8× tablespoon (96 g)
- Walnuts1× handful (30 g)
- Water2× tablespoon (20 ml)
- Tahini paste1× teaspoon (15 g)
- Honey1× teaspoon (12 g)
- Olive oil1× tablespoon (10 g)
- Smoked Paprika5× pinch (5 g)
- Garlic1× clove (5 g)
- Lemon0.5× slice (5 g)
- Cumin2× pinch (2 g)
- Cinnamon, ground1× pinch (2 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
- Parsley, fresh1× leaf (1 g)
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How to make Roasted pumpkin with chickpeas and bulgur in tahini sauce
1. Preheat the oven to 200°C.
2. Cut the pumpkin into pieces, leaving the skin on. Place it in a large bowl, add olive oil, smoked paprika, cumin, cinnamon, and black pepper. Mix well to coat the pumpkin evenly with the spices.
3. Spread the pumpkin pieces, chopped walnuts, and chickpeas on a baking tray. Roast for about 25–30 minutes, until the pumpkin is soft and the chickpeas are crispy.
4. Meanwhile, bring the vegetable broth to a boil in a pot. Add the bulgur, cover, and cook on low heat for about 10–15 minutes, until the bulgur absorbs all the liquid and becomes tender.
5. Prepare the sauce. In a small bowl, mix tahini, lemon juice, honey, minced garlic, and salt. Gradually add water, stirring until the sauce has a creamy consistency.
6. On a plate, arrange a portion of bulgur, add the roasted vegetables and walnuts. Drizzle with tahini sauce and sprinkle with parsley.
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