Baked tahini pumpkin and chickpea noodles

Switch up your weekly menu and give this baked tahini pumpkin and chickpea noodle recipe a go. It's a great vegetarian dinner option.

4

15m

25m

Ingredients

  • 1/4 cup (70g) tahini
  • 2 tsp salt-reduced soy sauce
  • 1 tsp finely grated ginger
  • 600g seeded Kent pumpkin, cut into 3cm pieces
  • 400g can Coles Chick Peas, rinsed, drained
  • 200g pad thai rice noodles
  • 250g cherry tomatoes, halved
  • 60g pkt Coles Australian Baby Rocket
  • 1 tbs unsalted almonds, chopped
  • 1 tsp sesame seeds, lightly toasted

Method

STEP 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the tahini, soy sauce, ginger and 2 tbs warm water in a small bowl. Whisk to combine. Combine the pumpkin and chickpeas in a large bowl. Add half the tahini mixture and toss to combine. Arrange pumpkin mixture on the lined tray. Bake for 25 mins or until tender.

STEP 2

Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain well.

STEP 3

Combine the noodles, pumpkin mixture, tomato and rocket in a large bowl. Divide among serving bowls. Drizzle with the remaining tahini mixture. Sprinkle with almond and sesame seeds to serve.

Dietary information

Vegan
Vegetarian
Dairy-free
Egg-free
Lactose-free
Peanut-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.