Spiced chickpeas, pumpkin and spinach

spiced chickpeas, pumpkin and spinach



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.


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