By: Victoria Granof
1 small kabocha squash
1 c. dried chickpeas, soaked overnight and drained, but not cooked
1 Tbsp. garam masala, ras el hanout or berbere spices
2 tsp. fine sea salt
½ tsp. cayenne
6 Tbsp. olive oil or roasted pumpkin seed or butternut squash seed oil, divided
4 Tbsp. pomegranate molasses
Four good handfuls Plenty Velvet Spice Blend, from a 4.5 oz. container
2 oz. pomegranate seeds (arils)
Handful of roughly chopped cilantro with tender stems, from one bunch.
1. Preheat the oven to 425 degrees.
2. In a small bowl, combine the spices, salt, cayenne and 4 Tbsp of the oil.
3. With a heavy knife, cut the kabocha into four wedges, top to bottom. Remove the seeds and save to roast later, and scrape out the stringy pulp. Rub the cut sides with half of the spiced oil and place on one end of a baking sheet lined with non-stick foil or a silicone pad. Add the chickpeas to the bowl and combine with the oil. Place on the other end of the baking sheet and transfer the pan to the oven. Stir the chickpeas after 15 minutes. Return to the oven for another 10–15 minutes, or until the chickpeas are crispy and browned and the kabocha is tender but not falling apart. Remove from the oven while you prepare the greens.
4. Place greens in a large bowl and toss with the remaining oil and pomegranate molasses. Divide the greens between four shallow bowls and top each with a wedge of roasted kabocha, a quarter of the chickpeas and a quarter of the pomegranate arils. Scatter the cilantro on top and serve.