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.
I’ve also decided these are the perfect snack to have out for a Moroccan Thanksgiving celebration!
Clean your pumpkin seeds well and pat dry. Then coat then mix them with just enough harissa to cover the seeds. Drizzle with olive oil and place in a single layer on a baking sheet. Put into an oven that’s been preheated to 425F and roast until crispy and brown. I like to add a little salt right at the end as soon as they come out of the oven.
A simple recipe to add a little "pop" to your pumpkin seeds!
- 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.
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