Warm Pumpkin and Chickpea Salad

I came across this recipe when I was trying to find a meal using random ingredients in my half empty pantry. It was so delicious I can’t wait to make it again!

You can also add other leftover or fresh ingredients, such as beans and capsicum and winter nuts are also a great addition.

Ingredients

(for serving 2 people)

• Half a large pumpkin, peeled, deseeded, cut into 2cm pieces
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 2 teaspoon ground cumin
• 400g can chickpeas, drained, rinsed
• 1 small red onion, halved, thinly sliced
• 150g feta cheese, diced
• 1 large lemon, rind grated, juiced
• Handful of spinach leaves (chopped or shredded if desired)
• Salt and pepper to taste

Method

1.   Preheat oven to 200°C. Lightly grease a large roasting pan. Combine pumpkin, oil, ground coriander and 1 tsp of the cumin in a large bowl. Season with salt and pepper. Transfer to prepared pan. Roast for 20 minutes or until pumpkin is tender.

2.   In a large frypan, fry the chickpeas and the red onion along with the remainder of the cumin together until slightly browned – about 5 minutes

3.   In a serving bowl, add the pumpkin and chickpeas with the other ingredients and lightly toss. Serve with a garnish of coriander