Cut a tasty pumkin in cubes of 3 cm. Put on baking paper. Add 4 table spoons of coconut oil and bake in the oven at 180°. Stir now and again. After 20 mins remove the pumkin out of the oven and mix with 1 can of drained chickpeas, mangochutney made of 1 mango ( * for recipe see below), 1 table spoon of garam masala, juice of 1 lemon, pepper and salt, 4 chopped garlic cloves. Bake for another 20-30 mins until chickpeas and pumpkin are crispy. Serve with fresh mint leaves, Greek yoghurt with a bit of lemon and some salt, and 200 grams of baked halloumi cubes.
*mangochutney homemade : Put 1 chopped ripe mango, 1 chopped garlic clove, 1 chopped fresh chili, 2 table spoons of sugar (you can choose for sweeter), 4 cm of grated ginger, 1 teaspoons of grinded cumin, ½ of grinded coriander, 1 table spoons of Nigella seeds and 125 ml of white vinegar in a pan. Cook until the the mango is soft and you obtain a marmelade consistency. Store in the fridge.