Roasted Pumpkin Blackeye Pea Pilaff

4.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 15 mins
  • Difficulty: Very Easy
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Roasted Pumpkin Blackeye Pea Pilaff

For the best results with this recipe, roast the seasoned, oiled pumpkin really well in wedges, don’t be shy, slightly over roast so they have some good colour and flavour.

Roasted Pumpkin Blackeye Pea Pilaff


  • 2 tbsp olive oil 
  • 2 red onions, very finely sliced
  • 1 tsp turmeric
  • 2 tsp cumin seeds
  • 500g roughly chopped well roasted pumpkin flesh
  • 1 x 400g can black eye peas
  • 150g frozen peas 
  • 225g long grain rice
  • 568mls (1 pint) water, boiling
  • 1 x 10g vegetable stock cube, crumbled
  • salt and freshly ground black pepper
  • For the stir through paste
  • 4 tbsp roasted pumpkin seeds
  • 6 tbsp chopped fresh basil
  • 75g roughly grated Parmesan cheese
  • 4 tbsp roasted pumpkin flesh, roughly
  • 4 tbsp sunblush tomatoes
  • 6 tbsp extra virgin olive oil, approx.

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  • Heat the oil in a medium sized saucepan (that has a tight-fitting lid)
  • Add the onion, turmeric and cumin seeds, cook for 3-4 minutes to soften.
  • Add the pumpkin flesh, blackeye and frozen peas, mix well.
  • Add the rice, water, stock cube.
  • Season well with salt and pepper, and then bring to the boil, stirring.
  • Cover the pan with a tight-fitting lid, turn the heat right down, and cook for roughly 12-15 minutes really gently or until the rice is cooked and the water absorbed.
  • You will be amazed at how little heat is required, if you have a tight-fitting lid.
  • Meanwhile blitz together all the ingredients for the paste, adding olive oil until you have a thick paste, season well.
  • Once cooked, remove the lids and fluff up with a spoon or fork, the fold through the paste and serve.