Dry Roasted Pumpkin with Garden Pea Sauce and Spicy Roasted Chickpeas

WP_20151203_001 (2)On the farm today I was handling many pumpkins in the morning. While I was taking the seeds out and cutting them, they got me. The freshness and the vibrant orange coloured flesh appealed to me suddenly..”I want to eat them!”. Whenever I work with one type of vegetable for a long enough period of perhaps 30 minutes, I start to feel like eating it straight away. It’s this simple.

Apart from the chickpeas that were already made, I made this whole thing up in about 10 minutes. How quickly but beautifully made. I was happy with how this dish turned out. For the chickpeas, please refer to the Spicy Roasted Chickpeas recipe in my previous post.


Pumpkins, sliced into 5mm to 1cm thickness

For the sauce:

Frozen garden peas (thawed, if possible)

Coconut oil

Apple cider vinegar

Water or oil of your choice

Sea salt

Black pepper

Dried parsley or any fresh green herbs for topping


  1. Heat a frying pan with a high-medium heat. Lay pumpkin slices so they don’t overlap each other.  Once the bottom side is brown then turn them over and cook until soft. I find they taste nicer when the surface is nearly burnt.
  2. while the pumpkins are cooking, make the sauce. If you have the peas straight from the freezer then put them in a hot pan for about 30 seconds just to thaw them. Put the peas, coconut oil, a little vinegar, water, salt and pepper in a blender at first. You want to adjust the taste and consistency as you blend. Blend and add more of what you need.
  3. Spread the sauce on a plate and lay the pumpkin slices on it. Decorate with Spicy Roasted Chickpeas and sprinkle some herb of your choice.



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