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Roast Pumpkin with Chickpeas and Coriander


  • 1/2 Pumpkin
  • small tin of Chickpeas
  • Coriander
  • Cinnamon
  • Nutmeg
  • Olive oil


  • Pre-heat oven to 190 degrees c (374 degrees F). Remove the pumpkin skin and seeds and cut into small size chunks. Add to roasting pan and drizzle with olive oil. Dust with cinnamon and nutmeg. Roast for 35 minutes (this produces pumpkin that can be easily mashed with a fork. For firmer pumpkin cook for less time or cut in to larger size chunks)
  • Drain and rinse chickpeas. Mash chickpeas with a fork to break then up a little. Finely chop coriander. Combine roast pumpkin, chickpeas and coriander in bowl and toss to coat the pumpkin. (optional: drizzle with olive oil)


Suitable to freeze