Open-faced pumpkin kibbeh with lemony swiss chard

dinner · ⏱ 55 min · 6 portions · 79.0 g carbs / portion · vegan · allergens: gluten

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
http://flowcooking.food/en-us/recipe/429/open-faced-pumpkin-kibbeh-with-lemony-swiss-chard/