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Spicy Roast Vegetable Baguette




Source of Recipe


my own invention






Recipe Introduction


a healthy picnic food





List of Ingredients



• 1 large baguette
  
• 1 butternut pumpkin
  
• 1 can chickpeas
  
• 1/2 tsp turmeric
  
• 1 tsp cumin
  
• 1 tsp coriander (seed)
  
• 1 red capsicum (or more)
  
• butter lettuce or leaves of your choice.
  






Instructions



1. Cut pumpkin roughly into pieces and mircowave 10 minutes. Cool enough to handle. (Roast it with olive oil and maybe garlic if you are not lazy instead)
   
2. Peel pumpkin. Any bits that are too hard may be microwaved some more. Chop pumpkin roughly. Dont worry if it is mushy.
   
3. Drain chickpeas (once again super chefs will have cooked their own) and mix through pumpkin.
   
4. Season with salt to taste and spices.
   
5. Roast capsicum in griller until skin chars (blackens) and then place in plastic bag until skin easily peels off. Discard insides (of course.) you might know capsicums as bell peppers or sweet peppers.
   
6. Split baguette in half lengthways. Top with leaves, mushy pumpkin mix and capsicum. If desired sprinkle with coriander leaves (cilantro). Place top on your sandwich and cut into portion sizes. If not serving immediately wrap well.
   
7. Serve with a selection of fruit, a glass of white wine, ginger beer or apple cider.
   






Final Comments


If too spicy reduce spices or dollop over plain yoghurt (or mix it through). Lemon could be nice mixed through too.

Another variation is instead of using spicy pumpkin using plain roast pumpkin and spreading baguette with pesto before toppings put on it.