Woman’s Day (Australia)
CRISPY LEBANESE LAMB & CHICKPEAS WITH PUMPKIN HUMMUS
SERVES 4 PREP 25 MINS COOK 35 MINS PER SERVE 3610kj COST $$$
750g Kent pumpkin, skin on, 2cm wedges
2 tsp ground sumac
500g lamb sausages
400g can chickpeas, drained
2 tbsp za’atar
2 tbsp tahini 2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 small garlic clove, crushed
1 tbsp pomegranate molasses (optional)
2 Lebanese flatbreads, warmed, quartered
2 tomatoes, finely chopped
1 Lebanese cucumber, finely chopped
½ bunch parsley, leaves, stems finely chopped
¼ bunch mint, leaves finely chopped
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 Preheat oven to hot 200°C. Line an oven tray with baking paper.
2 Spread pumpkin over tray, sprinkle with sumac and spray with olive oil. Season. Bake 2530 minutes, until golden brown and tender.
3 Meanwhile, heat a large frying pan on high. Squeeze sausages from casings into hot pan. Brown 5-6 minutes, breaking up lumps. Add ½ cup chickpeas and fry 3-4 minutes, until lamb is well browned and crisp. Stir in half za’atar, cooking 30 seconds, until fragrant.
4 Reserve half pumpkin wedges to serve. Scrape remaining pumpkin from skin into a food processor. Add remaining chickpeas, tahini, oil, lemon juice, cumin and garlic. Process until smooth, adding a little hot water to thin if required.
5 TABOULI In a bowl, combine all ingredients, tossing well. Season.
6 Spread pumpkin hummus on serving platter. Top with reserved pumpkin wedges and crispy lamb and sprinkle with extra za’atar. Spoon over tabouli and drizzle with pomegranate molasses, if liked. Accompanyp y with flatbread.