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lebanese

Roasted Pumpkin and Chickpea Kibbeh with Mint Yogurt

This roasted dish pairs pumpkin, peeled and cubed with canned chickpeas, plain yogurt and dried mint. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Hard
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
93 g Carbohydrates
24 g Fat
20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 213g pumpkin, peeled and cubed 55 kcal
  • 47g fine bulgur (dry) 161 kcal
  • 10g all purpose flour 36 kcal
  • 100g canned chickpeas (drained) 164 kcal
  • 12g walnuts, chopped 78 kcal
  • 9g olive oil 80 kcal
  • 113g plain yogurt 69 kcal
  • 1g dried mint 0 kcal
  • 1g ground cumin 4 kcal
  • 1g salt 0 kcal
  • 0g black pepper 1 kcal
  • 133g warm water (for soaking bulgur) 0 kcal

Cooking instructions

  1. pumpkin
    Heat oven to 425 F. Roast pumpkin cubes on a tray until very tender, 20-25 minutes; mash and cool slightly.
  2. pumpkinall purpose floursaltblack pepperwarm water (for soaking bulgur)
    Soak bulgur in warm water 10 minutes, then drain and squeeze well. Mix bulgur with mashed pumpkin, flour, salt, and black pepper until it holds together.
  3. canned chickpeas (drained)walnutsground cuminsalt
    Mash chickpeas with chopped walnuts, cumin, and a pinch of salt to make a chunky filling.
  4. pumpkinolive oil
    Form the pumpkin kibbeh mixture into 6-7 small patties, press a small amount of filling into each, and seal. Brush or drizzle with olive oil and bake 18-22 minutes, flipping once, until browned.
  5. plain yogurtdried mintsalt
    Stir yogurt with dried mint and a pinch of salt. Serve kibbeh hot with the mint yogurt.

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