How to make Mallika Basu's roasted Pumpkin with black chickpeas

Sweet roasted pumpkin tossed in a gently spiced dressing is just the vegetable side to usher in the new season.

This dish is called Kumror Chokka – a Bengali classic that uses the typical five-spice mix Panch Phoron to sauté pumpkin. And of course, there’s the traditional use of mustard oil.

In my version, I roast the pumpkin before tossing it in a mustard oil dressing. This extracts the maximum sweetness from the vegetable, while making sure it retains its shape and texture. Black chick peas, or Kala Chana, are available ready in tins, but you could also soak the dry version overnight and then microwave in water for ten minutes to cook them.

I love to toss toasted pumpkin seeds to garnish this. If you want to make your own, wash well and roast for 45 minutes at 160 degrees C.

Serves 4

Pre heat the oven to 200 degrees C. Cut the pumpkin into cubes and place in a medium mixing bowl. Pour half a tablespoon of oil and salt on top and mix well to coat. Then place on a lined baking tray and roast for 20 minutes.