Grilled Chickpeas with Pumpkin and Sage Butter

Instructions

1. 1

   Pat the drained chickpeas completely dry with paper towels, as moisture prevents proper grilling and crisping.

   Tip: Dry chickpeas are essential for achieving that perfect crunchy exterior

2. 2

   Toss chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper in a bowl until evenly coated.

   Tip: Season generously as some seasoning will cook off during grilling

3. 3

   Toss pumpkin cubes separately with 2 tablespoons olive oil, salt, and pepper until well coated.

   Tip: Keep pumpkin separate initially to prevent the spices from clumping

4. 4

   Preheat your grill to medium-high heat (around 400°F). Thread chickpeas onto skewers or place in a grill basket, and arrange pumpkin cubes directly on the grill grates.

   Tip: Use a grill basket for chickpeas to prevent them from falling through the grates

5. 5

   Grill chickpeas for 12-15 minutes, shaking the basket occasionally, until golden and crispy on the outside. Simultaneously, grill pumpkin for 15-18 minutes, turning occasionally, until caramelized and fork-tender.

   Tip: Listen for the characteristic pop of chickpeas as they crisp up

6. 6

   While everything grills, melt butter in a small saucepan over low heat with 6-8 sage leaves and minced garlic, stirring frequently until the butter turns golden brown and fragrant, about 5 minutes.

   Tip: Don't walk away from the butter as it can burn quickly once it starts browning

7. 7

   Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until lightly browned and fragrant.

   Tip: Toasted seeds add essential texture and nutty flavor to the dish

8. 8

   Transfer grilled chickpeas and pumpkin to a serving platter, drizzle with the sage-brown butter (leaving the cooked leaves behind), and sprinkle with toasted pumpkin seeds, lemon zest, remaining fresh sage leaves, and red pepper flakes.

   Tip: Serve immediately while the chickpeas are still crispy