How to make Mallika Basu's roasted Pumpkin with black chickpeas

This Bengali classic is perfect for ushering in autumn
Mallika Basu
Mallika Basu3 October 2018

Sweet roasted pumpkin tossed in a gently spiced dressing is just the vegetable side to usher in the new season.

This dish is called Kumror Chokka – a Bengali classic that uses the typical five-spice mix Panch Phoron to sauté pumpkin. And of course, there’s the traditional use of mustard oil.

In my version, I roast the pumpkin before tossing it in a mustard oil dressing. This extracts the maximum sweetness from the vegetable, while making sure it retains its shape and texture. Black chick peas, or Kala Chana, are available ready in tins, but you could also soak the dry version overnight and then microwave in water for ten minutes to cook them.

I love to toss toasted pumpkin seeds to garnish this. If you want to make your own, wash well and roast for 45 minutes at 160 degrees C.

Ingredients

Serves 4

  • 500g peeled and cored pumpkin
  • Half tbsp oil
  • Half tsp salt
  • 1.5 tbsp mustard oil
  • 1 tsp panch phoron
  • 1 tsp minced ginger
  • Half tsp chilli powder
  • Half tsp turmeric powder
  • 2 whole red chillies
  • 100gm cooked black chickpeas
  • Salt to taste

Method

Pre heat the oven to 200 degrees C. Cut the pumpkin into cubes and place in a medium mixing bowl. Pour half a tablespoon of oil and salt on top and mix well to coat. Then place on a lined baking tray and roast for 20 minutes.

When it’s ready, scrape them off the foil and into the same mixing bowl. Toss in the black chickpeas.

Now bring the mustard oil to medium heat. When it’s hot, toss in the panch phoron, the red chillies, the ginger and spice powders. As they sizzle up, pour the tempering on top of the pumpkin and black chickpeas. Mix through carefully, adjust salt to your taste and serve hot with pumpkin seeds scattered on top.

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