Pumpkin, Chickpea and Brown Rice Balls with Labne and Roasted Carrots

Recipe courtesy of Psychologies Magazine (October 2016) and taken from “Life in Balance” by Donna Hay“.

Pumpkin and chick pea balls

Serves : 4

Ingredients :
400g butternut pumpkin (butternut squash), peeled, seeded and chopped
24 heirloom baby carrots
2 tblsp extra virgin olive oil, plus extra for brushing
Sea salt and cracked black pepper
1 x 400g can chickpeas, rinsed and drained
2 cups (400g) cooked brown rice
1 tsp dried chilli flakes
1 tblsp finely grated lemon rind
1 clove garlic, crushed
2 tsp ground sumac, plus extra for sprinkling
1 cup coriander leaves, finely chopped
1/4 cut (40g) sesame seeds
Labne (yogurt cheese or Greek yogurt), to serve
Mint leaves and watercress (optional) to serve

Step One : Preheat oven to 200oC / 400oF / Gas Mark 6.  Place the butternut and carrots on a large baking tray.  Drizzle with the oil, sprinkle with salt and pepper and toss to coat.  Roast for 20 minutes or until golden and tender.

Step Two : Place the chickpeas in a large bowl and roughly mash with a fork.  Add the butternut, rice, chilli, lemon rind, garlic, sumac and coriander, plus salt and pepper, and mix well to combine.  Divide and shape the mixture into tablespoon-size balls and flatten slightly.  Press into the sesame seeds to coat and brush with extra oil.

Step Three : Place on a baking tray lined with non-stick baking paper and roast, turning halfway, for 20 minutes or until golden.  Sprinkle with extra sumac and serve with the carrots, labne, mint and watercress.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s