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  • Brittany Aldridge

Cumin Roasted Pumpkin & Eggplant with Crispy Chickpeas & Tahini Yoghurt Dressing

Updated: May 8, 2020

Cumin is my favourite spice - I put it in or on most of my savoury dishes because of its complex rich, earthy, and spicy flavour. It can be used generously, as in this recipe, as the star of the dish, or it can be used subtly in a soup or stew to add a background earthy note of flavour. This recipe heroes cumin alongside creamy roasted pumpkin, buttery eggplant and crisp chickpeas. The big bonus is that this meal is also super easy to make, and the tahini-yoghurt dressing and chickpeas will last you for more than one meal. So give it a try and let me know what you think!


For the Crispy Chickpeas:

  • 375grams or 2 cups of dried Chickpeas

  • 6 cups of water

  • 2 teaspoons of cumin seeds, divided

  • 2 teaspoons smoked paprika, divided

  • 1 teaspoon of turmeric

  • 3 teaspoon salt

  • 2 tablespoons of extra virgin olive oil

For the Cumin Roasted Pumpkin & Eggplant:

  • 1/2 a medium sized pumpkin (kent or butternut are great)

  • 3 small eggplants (or 1 large)

  • 1 brown onion

  • 3 tablespoons of extra virgin olive oil

  • 3 teaspoons of ground cumin

  • 1 teaspoon of dried oregano

  • 2 teaspoons of freshly cracked black pepper

  • 2 teaspoons of salt, or to taste

For the Tahini Yoghurt Dressing:

  • 2 tablespoons of tahini

  • 4 tablespoons of extra-virgin olive oil

  • 1 teaspoon of salt

  • 1 teaspoon of honey

  • 1 clove of garlic, thinly sliced

  • 5 tablespoons of Greek yogurt

  • 1 lemon's juice

  • 150 mLs of water

To serve:

  • A handful of almonds, toasted

  • 3/4 cup of raisins or sultanas

  • A handful of mint or flat leaf parsley, roughly chopped

  • 1 lemon, sliced into wedges


  • In a large pot add dried chickpeas, 6 cups of water and 1 teaspoon each of smoked paprika, cumin and salt. Bring to the boil, then reduce heat to low and let simmer for at least 1 hour. (If you do not have dried chickpeas, you can also use 1 can of pre-cooked chickpeas, just disregard this step).

  • Preheat the oven to 160°C fan-forced or 180°C / 365°F. Line a baking tray or roasting tray with baking paper and set aside. Roughly chop your eggplants and pumpkin into large chunks, then peel and half your onion. Add the vegetables, olive oil, spices, oregano and salt to the baking tray, give it a good mix with your hands, and bake in the oven for 50 minutes to an hour (or when the pumpkin is very soft when you cut into it).

  • In a small bowl add the raisins or sultanas and add 1 cup of boiling water. Let them hydrate in the water for about an hour before draining.

  • To make the tahini dressing, put everything into a blender or nutribullet and blend for around 20 seconds. It should be a viscous creamy liquid, but pourable. Set aside in the refrigerator until time to serve.

  • Once the pumpkin is done, pull it out of the oven and drain your chickpeas. Set aside one half of the chickpeas for later (about 1 cup). With the other half add it to a pan or shallow dutch oven on medium to high heat. Add remaining olive oil, salt and spices and fry the chickpeas for 10 minutes or until crispy and golden.

  • To serve; add the chickpeas to a bowl, then top with the roasted pumpkin, eggplant and onion. Sprinkle over nuts and soaked fruit before drizzling with the tahini yoghurt dressing. Add a slice of lemon and parsley or mint to garnish. Please enjoy!

Notes: The remaining chickpeas will keep for up to a week and a half stored in an airtight container refrigerated. Fry them up and top them on salads, soups and stews or blend them and turn them into hummus with lemon and garlic.

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