Rosemary Feta Pumpkin Chickpea Bake

Roasted Pumpkin with Crunchy Chickpeas and Feta: A Perfect Side Dish

This recipe offers a beautifully simple yet incredibly flavourful way to prepare pumpkin, resulting in a melt-in-your-mouth texture that’s ideal alongside your favourite meats or fish, or simply enjoyed on its own. The addition of crunchy, seasoned chickpeas, fragrant rosemary, and creamy, salty feta cheese creates a truly winning combination. This dish is designed to be generous, yielding enough to fill two baking trays, ensuring there’s plenty to go around for everyone at your table.

What You'll Need

Ingredients:

• 1 whole pumpkin (opt for organic if you want to keep the skin on – it adds a lovely texture)
• 1 can of chickpeas (drained and rinsed, about 250g)
• 200g feta cheese
• 25g pine nuts
• 5 tablespoons olive oil
• Fresh rosemary branches
• Salt, to taste
• Freshly ground black pepper, to taste

Equipment:

• Baking sheets
• Large mixing bowl
• Oven

Getting Started: The Preparation Steps

Follow these easy steps to create this delightful roasted pumpkin dish.

Step 1: Prepare the Pumpkin and Seeds Start by carefully cutting the pumpkin in half. Scoop out all the seeds and stringy bits from the centre. Wash the pumpkin seeds thoroughly under cold water, then drain them well. In a small bowl, toss the drained seeds with 1 tablespoon of olive oil and a pinch of salt and pepper. Set these aside for later.

Step 2: Preheat the Oven and Slice the Pumpkin Preheat your oven to a moderate 190°C (370°F). Once the pumpkin halves have been emptied, cut them into manageable slices. The thickness can be adjusted to your preference, but aim for about 1-2 cm.

Step 3: Season and Arrange the Pumpkin Place your pumpkin slices into a large mixing bowl. Drizzle them with 3 tablespoons of olive oil, ensuring each slice is lightly coated. Season generously with salt and freshly ground black pepper. Arrange the seasoned pumpkin slices in a single layer on your prepared baking sheet(s).

Step 4: Add the Chickpeas, Seeds, and Rosemary In the same mixing bowl (no need to wash!), add the drained and rinsed chickpeas. Toss them with the remaining 1 tablespoon of olive oil, salt, and pepper. Scatter these seasoned chickpeas evenly amongst the pumpkin slices on the baking sheet. Distribute the prepared pumpkin seeds and the fresh rosemary branches over the top.

Step 5: Roasting Time Place the baking sheet(s) into the preheated oven. Roast for approximately 30 to 35 minutes. The exact time will depend on the thickness of your pumpkin slices and your oven. You're looking for the pumpkin to be tender and slightly caramelised, and the chickpeas to be nicely crisped.

Step 6: The Finishing Touches Once the pumpkin is perfectly roasted and tender, remove the baking sheet(s) from the oven. Crumble the feta cheese generously over the hot pumpkin and chickpeas. Scatter the pine nuts over the top as well. The heat from the dish will lightly toast the pine nuts and soften the feta just enough.

This dish is a versatile addition to any meal. It pairs beautifully with grilled lamb chops, pan-seared fish, or even a hearty roast chicken. For a vegetarian option, serve it alongside a substantial lentil dish or a vibrant quinoa salad. The combination of sweet roasted pumpkin, salty feta, aromatic rosemary, and the delightful crunch of the chickpeas and pine nuts makes for a satisfying and memorable side. Enjoy!