Moroccan Roast Pumpkin and Chickpeas
                     Moroccan Roast Pumpkin and Chickpeas
https://www.wholesomebellies.com.au/
Pumpkin would have to be on of the world’s most versatile 
vegetables.  It’s delicious roasted, steamed, mashed in soups, pasta – 
you name it!  The list goes on.
This dish would have to be an all time favourite and it’s so simple to 
prepare – and then the oven does all the work for you.  I also love 
dishes I can create ahead of time.  This is a great one to prepare in 
the morning, leave to marinate in the fridge and then simply bake in 
the oven when you’re ready.
We use spices in this dish that most people would have as staples in 
their pantry – paprika, cumin powder, salt and turmeric.  So simple 
and yet together they create such a vibe!
With your chickpeas, you can totally used the canned version.  Simply 
read the label for added salt so you don’t add too much when 
cooking.  My favourite way to enjoy chickpeas though is to soak and 
pressure cook them.  They do taste better that way – totally worth it.
The chickpeas in this recipe are totally optional by the way – they do 
add that delicious crunch and added protein.  
So, enough of my rambling, let’s get straight into this recipe.  Oh, in 
my image, I’ve got the pumpkin served just on it’s own – but in this 
recipe I’ve added a yummy, vibrant, simple bed of spinach salad.  
Adding the spinach puts those greens into your meal, adds colour 
and makes it a complete meal!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 2- 4 depending on if you eat it on it's own or serve with 
another dish
Ingredients
1 kilo of pumpkin - any variety
100 grams baby spinach
2 tablespoons olive oil
1 tablespoon lemon juice
MARINADE
1/2 cup olive oil
3 cloves of garlic, crushed
1/4 cup fresh lemon juice
2 teaspoons paprika
2 teaspoons cumin powder
2 teaspoon turmeric
1 teaspoon salt
Pinch salt
CHICKPEAS
1 cup cooked chickpeas
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin powder
1/2 teaspoon salt
Method
• Slice pumpkin (skin on) into thick wedges. Lay on baking 
tray lined with baking paper or silicon baking mats (I buy 
my silicon mats at Activated Eco).
• Make your marinade by combining all ingredients in a 
bowl.
• Rub the marinade over your pumpkin – both sides. Bake in 
oven at 180 degrees for 20 – 25 minutes or until pumpkin 
is cooked.
• Prepare chickpeas by mixing olive oil and spices in a bowl then toss 
your chickpeas through the spice mix and bake at 180 degrees on a 
lined tray for about 25 minutes or until crispy.
• To create the dish, serve the roasted pumpkin on a bed of fresh baby 
spinach salad. Dress the spinach with the olive and lemon. Then top 
with pumpkin and roasted chickpeas.
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/