I love a good comforting vegetarian dinner and somewhere eons ago I had some sort of pumpkin dish with miso that I’d been dreaming about ever since. In my recent attempt to reduce the piles of magazines littering our life I finally came upon a Donna Hay recipe for pumpkin with miso but it was cooked in a wok and forgive me but I just couldn’t come at that. So, using the recipe as a guide I came up with the following and man, it was good.
Miso-roasted Pumpkin with chickpeas and shallots
Adapted from Donna Hay magazine, Autumn issue, Year unknown
500g pumpkin, cubed
1 tbsp peanut oil
1 tbsp shredded ginger
2/3 cup water or stock
2 tbsp white miso paste
1x400g tin chickpeas
2-4 green onions, sliced
Preheat the oven to 200C
Dissolve the miso in the water or stock
Toss the pumpkin and ginger with the oil and miso mix
Roast, turning every so often, until the pumpkin is cooked through
About 10 minutes before the end of cooking, toss in the chickpeas
Serve with rice, soy sauce and sprinkle over the shallots.