Name: Open-faced pumpkin kibbeh with lemony swiss chard
Ingredients: 2 large onions, peeled, halved and sliced (440g); 190ml olive oil; 250g fine bulgur; 1 tin pumpkin puree (425g); 2 tbsp self raising flour; ½ tsp ground cinnamon; ½ tsp ground coriander; ¼ tsp paprika; 500g swiss chard, stalks removed, cut into 2cm strips; 1 tin chickpeas (400g), drained (240g); 1 tbsp sumac; 75g tahini; 2 lemons; 1 juiced for 1 tbsp, 1 lemon cut into 6 wedges; 10g coriander leaves, chopped; 10g parsley leaves, chopped; 1 tbsp pomegranate molasses

Open-faced pumpkin kibbeh with lemony swiss chard

Main Vegetarian

Serves 6

Prep 15 min

Cook 40 min

This is a play on a traditional Levantine pumpkin kibbeh, where lemony greens are stuffed into a shell of crispy bulgur and pumpkin. This open-faced version makes a great vegan centrepiece.

Ingredients

2	large onions, peeled, halved and sliced (440g)
190ml	olive oil
250g	fine bulgur
1 tin	pumpkin puree (425g)
2 tbsp	self raising flour
½ tsp	ground cinnamon
½ tsp	ground coriander
¼ tsp	paprika
500g	swiss chard, stalks removed, cut into 2cm strips
1 tin	chickpeas (400g), drained (240g)
1 tbsp	sumac
75g	tahini
2	lemons; 1 juiced for 1 tbsp, 1 lemon cut into 6 wedges
10g	coriander leaves, chopped
10g	parsley leaves, chopped
1 tbsp	pomegranate molasses

Method

Preheat the oven to 200C. Place a medium sized saucepan on a high heat and add the sliced onions, 1 teaspoon salt and 100 millilitres of oil. Cook for 5 minutes, stirring occasionally, then reduce the heat to medium and cook for another 15 minutes until golden and caramelised, stirring from time to time. Add the swiss chard, chickpeas and ¼ teaspoon salt and cook for another 10 minutes, until wilted. Stir in the sumac and take off the heat.
Meanwhile, line a 33cm x 23cm swiss roll tin with baking parchment, slightly overlapping the edges of the tin. In a medium mixing bowl, combine the bulgar, pumpkin puree, self raising flour, cinnamon, ground coriander, paprika, 2 tablespoons of oil, 1½ teaspoons salt and a good grind of black pepper. Transfer to your prepared tin and use your fingers or a spatula to press down and evenly distribute the mixture and flatten across the base of the pan. Bake for 20 minutes, until lightly golden.
In a small bowl, whisk together the tahini, lemon juice, 75 millilitres of water and ⅛ teaspoon of salt, until smooth.
Once the base is ready, evenly spread the chickpea and spinach mixture on top, then drizzle over the tahini and bake for 12 minutes. Allow to cool slightly.
In a small mixing bowl, mix together the coriander, parsley and remaining 90 millilitres of oil and set aside.
When ready, use the parchment paper to help you lift and transfer the pie onto a wooden board. Spoon over the herb oil and the pomegranate molasses and serve with the lemon wedges to squeeze alongside.