To get the best results from this recipe. Roast the seasoned, oiled pumpkin really well in wedges, don't be shy, slightly over roast, so they have some good colour and flavour.
Ingredients
- 2 tbsp olive oil
- 2 red onions, very finely sliced
- 1 tsp turmeric
- 2 tsp cumin seeds
- 500 g roughly chopped well roasted pumpkin flesh
- 400 g can black eye peas
- 150 g frozen peas
- 225 g long grain rice
- 568 ml water, boiling
- 1 vegetable stock cube, crumbled
- salt and freshly ground black pepper
For the stir through paste
- 4 tbsp roasted pumpkin seeds
- 6 tbsp fresh basil, chopped
- 75 g Parmesan cheese, roughly grated
- 4 tbsp roasted pumpkin flesh, roughly
- 4 tbsp sunblush tomatoes
- 6 tbsp extra virgin olive oil, approx.
Instructions
- Heat the oil in a medium sized saucepan (that has a tight-fitting lid)
- Add the onion, turmeric and cumin seeds, cook for 3-4 minutes to soften.
- Add the pumpkin flesh, blackeye and frozen peas, mix well.
- Add the rice, water, stock cube.
- Season well with salt and pepper, and then bring to a boil, stirring.
- Cover the pan with a tight-fitting lid, turn the heat right down, and cook for roughly 12-15 minutes really gently or until the rice is cooked and the water absorbed.
- You will be amazed at how little heat is required if you have a tight-fitting lid.
- Meanwhile, blitz together all the ingredients for the paste, adding olive oil until you have a thick paste, season well.
- Once cooked, remove the lids and fluff up with a spoon or fork, then fold through the paste and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Roasted Pumpkin Blackeye Pea Pilaff
Amount per Serving
Calories
799
% Daily Value*
Fat
40
g
62
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
13
mg
4
%
Sodium
749
mg
33
%
Potassium
1142
mg
33
%
Carbohydrates
88
g
29
%
Fiber
12
g
50
%
Sugar
12
g
13
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
