Meatless Day Challenge #17 – Curry pumpkin, cauliflower, eggplant and chickpea salad

I am having fun and frustration at the same time with the new camera. I know that it takes time to know one and another. I have been too eager and excited. I am too used to using Mister’s D80  at home. I did throw a tantrum and beating myself up when my new camera was not performing the way I like it to. I need to get used to it and just tell myself to be patient. The camera is such a persona entity. What makes it tick, the settings, lenses, the grip, the buttons. So be patient with me as I experiment this new baby. I am sure with time, it will be my best friend

Pumpkin

Ingredients:

• 1.5kg pumpkin (yes, it was quite a monster)
• 1 head of cauliflower
• 2 medium size eggplant
• 250g of chickpeas, soaked and boiled till soften
• 21/2tbsp of curry powder
• 1tbsp of cumin
• 3tsp of chilli powder
• 2tsp of ginger powder
• Olive oil
• Salt

Cooked chickpeas

Method:

1. Soak the chickpeas overnight with water and a squeeze of half a lemon (From Divina but I forgot the warm bit!)
2. Preheat oven to 180C. Chop all vegetables up into chunks. Mix in all the spices and a good lashing of olive oil
3. Bake it in the oven for about 40mins. Open and stir once
4. Take the roasted vegetables and throw in the chickpeas. Stir through. Season and serve

Curried pumpkin, cauliflower, eggplant and chickpea salad

Surprisingly this is a rather filling meal. I do have a reaction with chickpeas and so try not to have too much of it. Feel free to add more if you have a better digestive system than me. I think this makes a pretty decent side dish as well. As the weather gets a little colder, even the salad gets a little heavier and warmer

Is there such a thing as winter dessert?