Roast Pumpkin with Peanut Sauce

This colourful and warming recipe came from our friend, Peat, in Spain.
700g pumpkin
4 carrots
3 beetroots|
5 cloves garlic
5 Tbs olive oil
2 400g tins chickpeas
50g vegan margarine
2 Tbs olive oil
150g peanuts
250g cherry tomatoes
24g parsley
2 tsp balsamic vinegar
salt to taste
Preheat the oven to 180C, 350F, Gas Mark 4.
Remove the seeds and fibre from the pumpkin and cut into 3 cm thick wedges. Leave the skin on as it holds the pumpkin flesh together. Place them on a baking tray.
Wash and peel the carrots if necessary. Cut them in half lengthways. Then into long thin strips. Cut the beetroots into quarters. Place on the baking tray with the pumpkin. Place the cloves of garlic around them. Pour or spray over the olive oil.
Bake for 45 minutes until the pumpkin is soft.
For the dressing toast the peanuts in a dry frying pan until golden. In a food processor blend together the cherry tomatoes, parsley, peanuts and balsamic vinegar. Remove the garlic from the oven and crush into the processor discarding the skins. Process into a nutty paste adding salt to taste.
Drain the chickpeas. Melt the margarine and olive oil in the frying pan and add the chickpeas. Allow to cook for 2-3 minutes until they smell nutty.
Place the roasted vegetables and chickpeas on a serving plate. Dress with the paste and serve hot.
Any left over will keep in the refrigerator for several days. Reheat to serve.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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