An autumn favourite is pumpkin and numerous varieties can be found. When I was young pumpkin in the UK was unheard of – in fact we used to make Halloween lanterns with a swede! That certainly was a recipe for injury – although the pumpkin isn’t always easy to carve.
I have also decided to venture into a vegan recipe using vegan ‘chicken’ low FODMAP suitable products are based on soya protein or alternatively you could use Quorn ‘chicken’ pieces.
This was a fairly easy recipe to make and was lightly spiced – if you want a heavier spice then you can add more Ras El Hanout. Do check your spice mix has no high fodmap ingredients such as onion or garlic. Enjoy!
- 200g Pumpkin
- 30g Pumpkin seeds
- 30g Pine nuts
- 20g Sunflower seeds
- 30g Course peanut butter
- 200ml Water
- 1 teaspoon of Ras El Hanout Spice
- 200g Soya protein based chicken pieces
- 250g Corn couscous
- Spray oil
- 30g mint leaves
- Seasoning (salt and pepper) to taste
- Chop the pumpkin and boil in water till soft.
- Spray oil into a frying pan and add the Ras El Hanout and fry gently with minimal oil to release the flavours, add the chopped mint leaves.
- Add the peanut butter, seeds and water to the frying pan and cook till thickened
- Add the ‘chicken’ pieces and cooked pumpkin
- Weight the couscous and pour over the same amount of boiling water (250 ml) and leave to cook – run a fork through the mix to give texture to the couscous
- You can either serve the ‘chicken’ sauce and couscous separately or mix the ‘chicken’ sauce through the couscous, as I have done.
- Serves 5-6 enjoy!