| INGREDIENTS Serves 6-8 For the Casserole: 200g Chick peas, soaked for 24 hours and cooked till tender (approx. 20 mins) 1 small Onion 1cm diced 2 small Carrot 1cm diced 2 sticks Celery 1cm diced 2 Bay leaves 2 tins Organic tomatoes 1 cup of water or vegetable stock Zest of 2 Oranges 2 tbsp Raw Honey (optional) Celtic sea salt For the Chermoula: 2 cloves garlic 3cm piece of ginger 2 tsp paprika 2 tsp fennel 2 tsp cinnamon ½ cup Parsley finely chopped ½ cup Coriander finely chopped ½ cup Mint finely chopped |  PREPARATION Remove the top of the Jap pumpkin carefully with a small knife and then remove the seeds. Keep the lid intact. To make the Chermoula: Blend Chermoula ingredients in a blender or food processor until smooth. To make the casserole: Firstly, sauté your onion, carrot and celery for about 2 minutes on a medium to high heat. Add the Chermoula paste and bay leaf and sauté for another 3 mins making sure it doesn’t stick. Add the tomatoes and stock or water and bring to the boil then simmer for about 40 minutes. Add the cooked chickpeas about 10 minutes before the sauce is ready. At the end zest orange rind into the sauce and add honey if you need it. Fill your Jap pumpkin with hot casserole and bake at 180°C for 40 mins or until the pumpkin is tender. Take care removing it off the pan. If possible serve in the same dish otherwise use a fish slice and tea towel to help get it out safely onto your serving dish. A good tip is to make your sauce the day before to let all the flavours marry together overnight. It makes such a difference. You won’t use all the casserole in the pumpkin but it’s always good to have a little extra. Such a cool centrepiece and will blow every vego away. |
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