This Spanish-inspired dish combines the earthy sweetness of roasted pumpkin with tender spinach and hearty chickpeas, all brought together with the distinctive warmth of smoked paprika. It’s a comforting, nutritious meal that works equally well as a light lunch or a side dish.
Ingredients:
– 1 kg pumpkin, deseeded and cubed
– 3 tbsp olive oil
– 1 tsp smoked sweet paprika
– 1 tsp cumin seeds
– Salt and black pepper, to taste
– 3 garlic cloves, finely sliced
– 500g baby spinach
– 400g tin chickpeas, drained and rinsed
Method:
1. Preheat the oven to 210°C (fan 190°C)/410°F/gas mark 6½. Place the pumpkin in a roasting tin, drizzle with two tablespoons of olive oil, and sprinkle with the smoked paprika and cumin seeds. Season generously, then roast for about 40 minutes, turning occasionally, until golden and tender.
2. Meanwhile, heat the remaining oil in a large pan over medium heat. Gently fry the sliced garlic until fragrant. Add the spinach and cook until wilted and most of the liquid has evaporated.
3. Stir the roasted pumpkin and chickpeas into the spinach, heating through. Adjust seasoning if needed. Serve warm or at room temperature.
