- 2 small honey pecans or pecans (halved and seeded)
- 1 pound of rainbow chard
- Sultanas (1/4 cup)
- 1/2 cup chickpeas (see recipe)
- 4 whole garlic cloves
- ½ cup minced garlic
- ¼ cup white wine
- ½ cup cooked quinoa
- (see recipe)
- Salt and pepper to taste
- 2 tablespoons roasted red bell pepper hummus
- Bean sprouts for garnish (optional)
1 cup canned chickpeas, dried and rinsed
1 tablespoon EVOO
1/2 teaspoon kosher salt
- Preheat oven to 400 degrees. Place halved pumpkin seeds, skin side down, on a baking sheet. Grease it with olive oil and season with salt and pepper. Place a clove of garlic in each squash half. Roast in the oven for 30-40 minutes, until the flesh is tender. Remove the ribs and stems from the center of the mustard. Cut the leaves into 1/2-inch wide strips. Wash and dry the leaves.
- Place the minced garlic in a skillet with 1 tablespoon of olive oil and cook over low heat for 1 to 2 minutes. Be careful not to burn the garlic. Add the mustard greens and sauté for 3 to 4 minutes, stirring frequently. Add the raisins, deglaze with the white wine and continue cooking for 3 to 4 minutes until most of the liquid has evaporated. Take off from the fire and add the cooked quinoa. Spread the mustard over half of the pumpkin seeds.
- For the chickpeas: Preheat the oven to 400 degrees. Drain and rinse the chickpeas and dry them with kitchen paper. Mix together the olive oil and kosher salt. Arrange them in a single layer on a baking sheet and bake for 40-45 minutes, until crisp and golden brown.
- Place the hummus and red bell pepper in the bottom of the dish and top with the stuffed squash and spiced walnuts. Sprinkle the crispy chickpeas on top and garnish with the beans if you like.