Steamed pumpkin with roasted chickpeas

Ingredients:

• 1 small butternut or kabocha squash (about 910 g), seeded and cut into 2.5 cm thick wedges*
• 1/2 head of cauliflower, cut into individual florets
• 1 piece ginger 5 cm long, peeled and thinly sliced
• 4 cups green peas (about 250 g)
• 1/2 tsp coriander seeds, crushed
• 2 tbsp. l. dark sesame oil
• 1 can (420g) chickpeas, drained and rinsed
• 3 tbsp (45 g) butter
• 4 green onions, thinly sliced
• Cooked brown rice, for serving (optional)
• 1/4 cup thinly sliced ​​fresh mint
• Toasted sesame seeds, for garnish

Preparation:

1. Place the pumpkin, cauliflower, and ginger in a large steamer basket set over a saucepan of simmering water. Season with salt. Cover. Cook until the vegetables are tender, about 25 minutes. Add the snap peas. Remove from the heat and leave the lid on until the snap peas are tender but still crisp, about 5 minutes.
2. Meanwhile, toast the coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Pour in the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Stir in the butter and green onions. Remove from heat.
3. Divide the vegetables among plates, placing them on top of the rice if desired. Top with the chickpea mixture and garnish with mint and sesame seeds.
   
   
   Note *
   
   You can read the tips on how to How to Cut Butternut Squash and Kabocha Squash.