1
Preheat oven to 200°C
Inspired by yumrecipes.co.nz
Saved by @fiona (@fiona)
4servings
Makes 4 servings
- 2tbsp miso
- 1tbsp mirin
- 3tbsp extra virgin olive oil
- 1tbsp maple syrup
- 1medium pumpkin, sliced into 2cm thick wedges, seeds removed · medium, sliced into 2cm thick wedges, seeds removed
- 1400g can chickpeas, drained · 400g, drained
- freshly ground salt & pepper · freshly ground
- freshly ground salt & pepper · freshly ground
- large bunch of kale leaves, washed & dried then cut leaves from stems and chop into bite sized pieces · large bunch, washed & dried then cut leaves from stems and chop into bite sized pieces
- ¼1/4 cup toasted pumpkin seeds · toasted
2
Mix together miso, mirin, olive oil & maple syrup together until you have a thick paste.
3
Line two baking trays with baking paper and place pumpkin & chickpeas on one and the kale on the other.
4
Coat the pumpkin with the miso paste & season with salt & pepper & place in the oven and bake for 20-30 minutes until pumpkin is golden.
5
Throw some olive oil & salt over the kale & when pumpkin has 10 minutes to go, add to the oven as well until kale is crispy.
6
To serve, place pumpkin & chickpeas on a plate and then scatter with crispy kale & the toasted pumpkin seeds and a drizzle of olive oil. Enjoy!
Ingredients
4servings
Makes 4 servings
- 2tbsp miso
- 1tbsp mirin
- 3tbsp extra virgin olive oil
- 1tbsp maple syrup
- 1medium pumpkin, sliced into 2cm thick wedges, seeds removed · medium, sliced into 2cm thick wedges, seeds removed
- 1400g can chickpeas, drained · 400g, drained
- freshly ground salt & pepper · freshly ground
- freshly ground salt & pepper · freshly ground
- large bunch of kale leaves, washed & dried then cut leaves from stems and chop into bite sized pieces · large bunch, washed & dried then cut leaves from stems and chop into bite sized pieces
- ¼1/4 cup toasted pumpkin seeds · toasted