Australian · 50 min · serves 4

Roast Pumpkin and Chickpea Salad

Kept by The Bhook kitchen

Ingredients

• 600 g pumpkin (butternut or Kent)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 400 g can chickpeas, drained and rinsed
• 1 red onion
• 100 g baby spinach leaves
• 1 lemon
• 2 tbsp pepitas
• salt
• black pepper

Method

1. Preheat oven to 200°C. Line a tray with baking paper.
2. Peel the pumpkin and cut into 2 cm cubes. Toss with 1 tbsp olive oil, cumin, salt, and pepper to coat.
3. Spread pumpkin on the tray and roast for 25 to 30 min, turning halfway. The pumpkin is ready when golden at the edges and tender when pierced.
4. Slice onion thinly. In a large bowl, combine chickpeas, spinach, and onion.
5. Add the hot pumpkin on top. Squeeze lemon over the lot, drizzle with the remaining olive oil, and toss everything well to wilt the spinach a bit.
6. Taste and add more salt or lemon if needed. Scatter over pepitas to finish.

Let the pumpkin cool just slightly. Adding it warm helps soften the spinach and bring everything together.