Pumpkin, Chickpea and Brown Rice Balls with Labneh and Roast Carrots
- 400g butternut or pumpkin, peeled, seeded and chopped
- 24 heirloom baby carrots
- 2 tablespoons extra virgin olive oil, plus extra for brushing
- sea salt and cracked black pepper
- 1 x 400g can chickpeas (garbanzo beans), rinsed and drained
- 2 cups (400g) cooked brown rice
- 1 tablespoon finely grated lemon rind
- 1 teaspoon dried chilli flakes
- 1 clove garlic, crushed
- 2 teaspoons ground sumac, plus extra for sprinkling
- 1 cup coriander (cilantro) leaves, finely chopped
- 1/4 cup (40g) sesame seeds
- labneh , to serve
- mint leaves and baby (micro) watercress (optional), to serve
This wonderful, Autumn recipe come to us from the brilliant Donna Hay, an Australian chef and author who every day inspires us with her approach to fresh, seasonal ingredients.
This particular recipe has been selected from Donna’s latest cookbook Life In Balance as we though it the perfect number to share with you all for its innovative and delicious use the carrots, squash and pumpkins that are currently flourishing in our organic Market Garden on our Cotswolds farm.
These pumpkin, chickpea and brown rice balls make for the perfect mid-week supper and keep brilliantly for lunch the next day too so have a go.
If you would like to come and meet Donna at one of our farmshops this September for an exclusive book signing event then please see here for more information.
METHODDIFFICULTY: Medium 1 HR
Preheat oven to 200°C (400°F). Place the pumpkin 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.
Place the chickpeas in a large bowl and roughly mash with a fork. Add the pumpkin, rice, lemon rind, chilli, garlic, sumac, coriander, salt and pepper and mix well to combine. Divide and shape the mixture into 2-tablespoon balls and flatten slightly. Press into the sesame seeds to coat and brush with extra oil. 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, labneh, mint and baby watercress.