An elegant side dish or even a healthful vegetarian meal
Serves 6
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This is a stunning side dish for a gourmet dinner spread that can easily double as a healthful and ample vegetarian meal, making it extremely convenient if you find yourself with leftovers (but we doubt it). The roast of chickpea mixture with pumpkin and parsnip coated with a range of spices promises a whole host of flavours, even before topping it off with a striking hummus dressing.


  • 500 g Japanese pumpkin
  • 4 small parsnips (320 g), halved lengthways
  • ¼ cup (60 ml) olive oil
  • 1 tbsp cumin seeds
  • 2 tsps ground coriander
  • 800 g canned chickpeas (garbanzo beans), drained, rinsed (use these for the hummus also)
  • 200 g sourdough bread, torn into small chunks
  • ¼ cup (60 ml) olive oil, extra
  • ½ cup loosely packed fresh flat-leaf parsley leaves, torn
  • ½ cup loosely packed fresh mint leaves, torn


  • 1 tbsp tahini
  • ½ cup (120 g) sour cream
  • 2 tbsps lemon juice
  • ¼ cup paprika
  • 1 pinch cayenne pepper
  • ¼ (60 ml) cold water

Preheat oven to 220 C.


Cut unpeeled pumpkin into wedges. Place pumpkin and parsnips in a large bowl with oil and spices; season. Toss to combine. Place vegetables, in a single layer, on two baking paper-lined oven trays; reserve spiced oil in the bowl. Roast vegetables 30 mins, turning once during cooking.


Meanwhile, stir ¾ cup of the chickpeas into reserved spiced oil until coated; reserve.


Make hummus dressing: blend remaining 2 cups chickpeas with dressing ingredients until smooth. Season to taste.


Toss bread on an oven tray with extra oil until evenly coated; season. Cook bread on separate shelf in oven 8 mins, stirring occasionally, or until bread is browned and crisp.


Add reserved chickpea mixture to vegetables; roast further 10 mins or until vegetables are tender. Place vegetables and chickpeas on a serving platter with bread; drizzle with dressing and scatter with herbs.

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