Ingredients
- 1/4 Pumpkin, skin removed, cut into cubes
- 1 can chickpeas
- 1 red onion
- 2 garlic cloves
- 1 tsp paprika
- Handful of kale chopped
- 1 tbsp sesame seeds
- 2 tbsp peanut butter
- 3/4 tsp miso
- 1 lemon , juiced
- 1 tsp sesame oil
- 2 tsp maple
- 3/4 tbsp rice vinegar
- Water to thin
Method
- Prepare pumpkin and place on baking tray. Put into oven for 30-40 min
- To make sauce - add peanut butter, miso, lemon, sesame oil, maple and rice wine vinegar - blend and add water to thin.
- Heat a little sesame oil in a pan and add onion for a few minutes then add garlic for a few more. Add chickpeas and paprika the salt to taste.
- After about 5 minutes add the chopped kale until wilted down a little.
- Place pumpkin in a bowl once ready, add stir fried kale ingredients on top and stir through.
- Drizzle with sauce and sprinkle with sesame seeds.
Product used in recipe
- Obento - Rice Wine Vinegar
