Roasted cabbage and pumpkin with crispy chickpeas and a herby cashew sauce
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Loading... - niam violet
- 25 Mar 2022
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Roasting the cabbage and pumpkin is key to unlocking their natural sweetness and flavour, which pairs perfectly with a creamy cashew sauce and crispy spiced chickpeas.
Ingredients
Salad
400g tin chickpeas
1 tsp coriander seeds
2 tsp cumin seeds
½ crown of pumpkin, cut into wedges
½ red cabbage, cut into wedges
1 red onion, cut into wedges
Drizzle olive oil
To taste salt and pepper
Cashew cream
½ cup raw cashews, soaked overnight or for 20 minutes in boiling water, then drained
¼ cup water
1 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 clove garlic
Pinch salt and pepper
¼ cup fresh coriander, finely chopped, plus extra to serve
Directions
1. Preheat the oven to 200C, fan bake.
2. Place the chickpeas on a roasting tray, drizzle with olive oil and season with salt and pepper.
3. Roast for 30 minutes, then remove from the oven and add the coriander and cumin seeds.
4. Drizzle with a little more olive oil and place back into the oven for another 5-10 minutes.
5. Place the pumpkin wedges onto a large roasting tray, drizzle with olive oil and season with salt.
6. Spread the pieces out so the pumpkin isn't overlapping. Roast for 30-40 minutes (depending on the size of your wedges) or until cooked through and golden brown.
