Switch up your weekly menu and give this baked tahini pumpkin and chickpea noodle recipe a go. It's a great vegetarian dinner option.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
