Chickpea & pumpkin laksa
(*This recipe was kindly provided by Bluey Zarzov’s Hotsauce and uses their Shartenfreude hot sauce.)
Preheat the oven to 200C. Cut the pumpkin into 2cm cubes and place on baking paper in a roasting pan. Bake in the oven until the pumpkin is just turning soft.
Place 50ml Bluey Zarzov’s Shartenfreude and the coconut cream in a saucepan over medium heat and add the drained chickpeas.
Add the pumpkin and noodles and cook until the noodles are soft.
Top with the sliced red onion and bean sprouts and garnish with coriander, fried shallots and thin slices of fresh red chilli.
This is a quick and easy recipe for those going vegetarian for No Meat May. It will also make those who like a little heat in their lives very happy.