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Open-faced pumpkin kibbeh with lemony swiss chard

A golden, open-faced kibbeh with a tender pumpkin filling
Lemony swiss chard and chickpeas bring a bright, savory bite
Finish it with silky tahini for comfort you’ll want again

dinner ⏱ 55 min 520 kcal / portion 79.0 g carbs / portion (estimated) vegan gluten 🔗 Original source

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Open-faced pumpkin kibbeh with lemony swiss chard
v7 · rb0e705f985 20260727Z1751 Pumpkin Kibbeh 🎉 2 pieces onion 220 ml olive oil 1 tbsp sumac 1 tbsp pomegranate molasses salt to taste 🔥 preheat the oven to 200°C 🍳 ⏱ 5 min cook the sliced onions with salt and oil, then 15 minutes until golden and caramelised 🍳 ⏱ 10 min cook the swiss chard and chickpeas with salt until wilted 🍳 stir in the sumac and remove from the heat 🍽 line a swiss roll tin with baking parchment and lightly press the bulgur mixture into the base 🌀 mix the bulgur, pumpkin puree, self raising flour, cinnamon, ground coriander, paprika, oil, salt and black pepper into a dough-like base 🔥 ⏱ 20 min bake the base until lightly golden 🌀 whisk the tahini with lemon juice, water, and salt until smooth 🍽 spread the chickpea and swiss chard mixture over the baked base 🔥 ⏱ 12 min · ⏳ 10 min drizzle over the tahini mixture and bake ⏳ allow to cool slightly ⏳ mix the coriander, parsley and oil in a bowl and set aside 🍽 lift the pie using the parchment and transfer to a wooden board 🍽 spoon over the herb oil and the pomegranate molasses and serve with lemon wedges 500 g swiss chard 240 g chickpea 75 g tahini 2 pieces lemon 75 ml water 250 g bulgur 425 g pumpkin puree 2 tbsp self raising flour ½ tsp cinnamon ½ tsp ground coriander ¼ tsp paprika black pepper to taste 10 g coriander leaves 10 g parsley leaves 100 ml swiss chard, chickpea sumac tahini, lemon, water 29 ml coriander leaves, parsley leaves 90 ml pomegranate molasses
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Preparation steps

  1. preheat the oven to 200°C
  2. cook the sliced onions with salt and oil for 5 minutes, then 15 minutes until golden and caramelised
  3. cook the swiss chard and chickpeas with salt for 10 minutes until wilted
  4. stir in the sumac and remove from the heat
  5. line a swiss roll tin with baking parchment and lightly press the bulgur mixture into the base
  6. mix the bulgur, pumpkin puree, self raising flour, cinnamon, ground coriander, paprika, oil, salt and black pepper into a dough-like base
  7. bake the base for 20 minutes until lightly golden
  8. whisk the tahini with lemon juice, water, and salt until smooth
  9. spread the chickpea and swiss chard mixture over the baked base
  10. drizzle over the tahini mixture and bake for 12 minutes
  11. allow to cool slightly
  12. mix the coriander, parsley and oil in a bowl and set aside
  13. lift the pie using the parchment and transfer to a wooden board
  14. spoon over the herb oil and the pomegranate molasses and serve with lemon wedges

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