My kids LOVE pumpkin seeds. Actually they love any kind of seeds or nuts, sunflower seeds, soybeans, almonds, peanuts, squash seeds, you name it and roast it -they eat it. We had two organic pumpkins to carve for fall/Halloween and while I had dreams of roasting and eating the pumpkins the kids had other plans. I had gotten everything ready for gutting and carving including a garbage bag. This was met with cries of disgust. “Why are you throwing those away? You need to cook them for us!!” Out came the large mixing bowl to save all the seeds.
The kids did most of the gutting and then the seeds were passed on to me to clean and cook.
But what could be better than regular ‘ole roasted pumpkin seeds?
Harissa Coated Roasted Pumpkin Seeds!
I had a jar of Mina Harissa just waiting to be tested out in a recipe. This was perfect. We bring home a new jar of harissa from Morocco every trip. However the harissa we get is usually close to a paste in consistency. From first glance, the Mina harissa has a bright, vibrant red color. The smell on opening is inviting not frighteningly spicy. With a much thinner consistency than what I was used to I wasn’t sure how it was going to turn out. I’m happy to say they worked and tasted really wonderful. Not too spicy but with enough of a kick to know you’ve eaten something with a little bit of a bite. The recipe couldn’t be easier.
- 1 cup organic pumpkin seeds
- 2 tsp Mina harissa
- 1 tsp olive oil
- This recipe is to make pumpkin seeds using seeds extracted from a pumpkin. After removing the seeds place into a mixing bowl and clean any excess pieces of pumpkin "guts" from the seeds. Add plenty of water to the bowl to cover the seeds (they will float).
- I allow my seeds to soak for 2-3 hours in the water and add 2 tbsp salt to the water as well. This is optional
- Preheat oven to 425F.
- In a small bowl mix together the harissa and olive oil. Drain the water from the bowl with the pumpkin seeds and pour the harissa mixture on top of the seeds. Use a spoon to mix, ensuring all of the seeds are covered.
- Pour the seeds out onto a baking sheet in a single layer.and bake for 20 minutes or until the seeds are crunchy.
I really enjoyed Mina Harissa and now you’ve got an opportunity to try it too!! I’ve got one extra jar to giveaway to one lucky reader. Here’s how to win;
Mandatory entry: Leave me a comment and tell me your favorite use for harissa, OR if you’ve never tried harissa tell me why you’d like to!
- Like Mina Harissa on Facebook
- Follow Mina Harissa on Twitter
- Tweet about this giveaway (sample tweet): “Roasted Organic Pumpkin Seeds with @harissa – a great fall treat and a chance to win Mina Harissa with @marocmama http://goo.gl/b18rP”
Giveaway ends November 7th and I will notify the winner within 48 hours.
Don’t forget to make yourself some tasty pumpkin seeds with Mina Harissa!
This giveaway has ended.
Disclosure: I was not compensated for writing this review however I did receive a complimentary bottle of Mina Harissa. All opinions are my own.
You May Also Like
- 68Don't let this picture fool you (it's pretty low quality!) These were some of the best french fries I've made in a long time. It's so worth the extra time to actually make them from real potatoes than frozen. You can easily change the spices used in this to create "asian" fries "southwestern" fries or…
- 66Dips and scoop-able salads are really big at our house. It seems to me that in Middle Eastern/North African cuisine dips are just an excuse to eat more fantastic bread. I'm ok with that. I came up with this dip during Ramadan as a side dish for iftar. It came together out of a bunch…