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How to make Spiced pumpkin & chickpea parcels

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 2 teaspoons peanut oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 500g butternut pumpkin, cut into 3cm pieces
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 brown onion, halved, coarsely chopped
  • 12 fresh curry leaves
  • Salt & freshly ground black pepper
  • 200g (1 cup) Basmati rice
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 1 Lebanese cucumber, finely chopped
  • 200g (3/4 cup) skim milk natural yoghurt

Method

  • Step 1 Preheat oven to 200C. Heat the oil in a small frying pan over medium heat. Add the mustard seeds, cumin, coriander, garam masala and turmeric, and cook, stirring, for 1 minute or until seeds pop and mixture is fragrant. Remove from heat.
  • Step 2 Place the pumpkin, chickpeas, onion and curry leaves in a large bowl. Add the spice mixture and season with salt and pepper. Gently toss to coat pumpkin in spice mixture. Combine rice and 125ml (1/2 cup) of stock in a medium bowl.
  • Step 3 Cut four 40cm-square pieces of foil and four 40cm-square pieces of nonstick baking paper. Place foil on a clean work surface. Top with the baking paper. Spoon rice mixture evenly among squares. Top with pumpkin mixture and drizzle with the remaining stock.
  • Step 4 Fold the foil and paper in half to enclose the fillings. Fold the edges over to seal the parcels. Place parcels on 2 baking trays.
  • Step 5 Bake in preheated oven, swapping trays halfway through cooking, for 30 minutes or until pumpkin and rice are tender. Remove from oven. Set aside for 5 minutes to cool slightly.
  • Step 6 Meanwhile, combine cucumber and yoghurt in a small bowl. Season with salt and pepper. Carefully transfer contents of parcels to serving bowls. Top with yoghurt mixture and serve immediately.