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Recipe Redux Chermoula Chickpea & Pumpkin Sliders

Can I let you in on a little secret? I have an obsession with street food and food trucks.   I’ve even bought a foodtruck oil painting on etsy (see bottom) and hope someone gets me this from intheseam for a Chrissy gift below.

So what better inspiration for this month’s Recipe Redux – the first recipe challenge by registered dietitians – than just that.  This month’s theme is “fresh from the pumpkin patch” and unlike my North American colleagues, us Aussies eat pumpkin as a common vegetable all year round.  It’s very hard to buy canned pumpkin here and we rarely use them in a pie or dessert.

Food truck redux

Redux means to revisit or reinvent and I love the movement behind fresh, quality food coming out of the back (or side) of a truck.  Curbside cuisine is not your greasy, game day fare.  But real food cooked on the spot with real care. The only way you’ll know where a food truck will pop up, is by following on facebook or twitter.

I certainly had my fill in NYC last year including a treat from SweeteryNYC (previously Street Sweets). And HOW fitting that this video below will take you there, right inside the truck baking a Pumpkin Loaf Recipe.  And we are lucky in Melbourne to now have the likes of Taco Truck Melbourne and Beatbox Kitchen motoring around town.

But it’s the philosophy behind San Diego Miho Gastrotruck, with their “farm to street” approach that really gets my motor running.  Who wouldn’t want their Equinox Salad for lunch – local spinach, braised local fennel, oven roasted local tomato, shaved manchego, pepita, herb vinaigrette? Thanks for the photo guys and bringing fresh food to the hood.

Recipe Redux Chermoula Chickpea and Pumpkin Sliders

So what makes great street food? Something you can eat in your hands like a mini burger or slider with an explosion of zingy ingredients.

We used North African spice mix, chermoula, plus coriander (cilantro) and saffron hand delivered from Morocco by my dietitian friend Karen Inge.  And in keeping with the theme, Besan or chickpea flour which is gluten-free.

The full recipe sheet you can download and print here: Chermoula Chickpea and Pumpkin Sliders.

And there you have it.  Just perfect for a cocktail party or a drive around town?

Check out the Recipe Redux Roundup for this month:

Recipe redux giveaway

Bali is one of those places to get amazing street food and the hot new cookbook, Bali: The Food of My Island Home, by Janet De Neef of Casa Luna fame, will take you there.  If you’re ever in Bali, you must do a cooking class at Casa Luna.  I still cherish the memories from nearly 15 years ago.  We have one copy to giveaway to a lucky Aussie reader.  Entries open until 5pm Aussie EDST Friday 28 October and a random winner will be selected. So for your chance to win drop us a comment below.  We’d love to hear your street food stories? Or just say hi so we know you’ve been with us.

  • What an incredibly unique & delish sounding dish! And I love that “real” street food is fast, but also often made with more humble, fresh ingredients than the processed fare we’ve come to think of in this country

  • Such an interesting use of pumpkin. I will have to try this (although not sure where I’d buy chermoula)! I love food trucks too. Such a great addition to the culinary world!

  • Clare

    Loved Janet’s Fragrant rice and I am sure this new book will be just as salivating. Those slider look perfectly srcummy- perfect outdoor food as we plunge into summer. Street food is such as great way of getting in touch with unfamiliar cuisines and building cultures of shared interest around food- can’t wait to watch the street food explosion come together in Melbourne

  • Hannah

    Yum, yum, yum! The pumpkin sliders look delicious, especially with all those crunchy sesame seeds.
    We’ve got a local Kebab Truck around the corner that seems to have been there for a million years and we all know the hot jam doughnut trucks, however I love some of the emerging food trucks with their emphasis on fresh, nutritious food.

  • Thanks everyone. Jessica you could easily make up your own chermoula spice mix. I’ve just discovered that Instagram has done food trucks this post too:

  • Jenna

    While I didn’t make these chermoula chickpea and pumpkin sliders for dinner, I did have a sudden craving for pumpkin after reading this….

    So I just finished eating some good old roasted pumpkin with some cloves and cinnamon sprinkled on top…. lovely side to my homemade chicken kiev!

  • EA

    Fabulous recipe, fun pillow and painting, and the vest part is that o let me know about Miho Gastrotruck right here in my own home town. I’m going to be tracking them down next week for sure! Can’t wait to make these sliders too!

  • Sharon

    Recipe sounds delicious. Am always a bit bemused at the way American recipes use canned pumpkin – as if it is hard to cook. I just throw a whole pumpkin in to roast when I have the oven on, then peel and deseed when cooked, mash and use or store.

  • This dish sounds just amazing! What unique flavors.
    I also love street food. Yum!

  • Emma, once again, you have an incredibly creative recipe to share. Can’t wait for next months’ Redux from Down Under!

  • I love making spice mixes and now have a new one to try: Chermoula! Will do…and of course I love all things pumpkin…must have been the influence from my time in Oz! Guard your painting if I come to visit…I love it!

  • Hi Emma, I have just about every cookbook known to man except one from Bali.. love your blog! I will have to learn how to do that next!

  • Inca

    Great post! I also love street food and love that it’s becoming more popular here in Australia.

  • Katherine Aitken

    Hi. Just stopping by to say hi from the UK. Not sure if I’m too late or if I can even enter, but saying Hi anyway!

  • Congrats to Jenna the lucky winner of our cookbook giveaway!! And thanks sooooooo much for everyones interest in this post. Jenna we’ll be in touch to organise your prize. Look out for another great book next month.

  • Jenna

    Awesome! Thanks!

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