Name: Spiced chickpeas, pumpkin and spinach
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 850 gram piece jap pumpkin, chopped coarsely; 1 small red onion (100g), sliced thickly; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon dried chilli flakes; 2 tablespoon olive oil; 10 gram butter; 1 clove garlic, crushed; 3 slice (150g) sourdough bread, torn; 1 kilogram spinach, trimmed, chopped coarsely; 400 gram canned chickpeas (garbanzo beans), drained, rinsed; 1/2 cup fresh flat-leaf parsley leaves, loosely packed

Ingredients

850 gram piece jap pumpkin, chopped coarsely

1 small red onion (100g), sliced thickly

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon dried chilli flakes

2 tablespoon olive oil

10 gram butter

1 clove garlic, crushed

3 slice (150g) sourdough bread, torn

1 kilogram spinach, trimmed, chopped coarsely

400 gram canned chickpeas (garbanzo beans), drained, rinsed

1/2 cup fresh flat-leaf parsley leaves, loosely packed

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Combine pumpkin, onion, spices and half the oil in medium bowl, season. Transfer to baking-paper-lined oven tray, roast 25 minutes or until pumpkin is tender and onion is softened.

3.Meanwhile, heat remaining oil and butter in large frying pan, cook garlic and bread, stirring, until butter and oil are absorbed. Transfer to oven tray, roast alongside pumpkin about 10 minutes or until croûtons are browned lightly and crisp.

4.Wash spinach, drain. Cook spinach and chickpeas in same heated frying pan, in batches, stirring, until spinach wilts. Stir in pumpkin mixture and croûtons, season to taste.

5.Serve sprinkled with parsley.

Don’t drain the spinach until it’s completely dry, the excess water steams and wilts the spinach during cooking, without having to add extra oil or butter.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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