Warm spices and roasted pumpkin with a nutty crunch
Pumpkin takes on spices so well, especially when they’re gently roasted into the flesh. In this Moroccan-inspired side, chunks of pumpkin are tossed with cumin, coriander, paprika, and cinnamon before roasting to tender, golden perfection. Toasted chickpeas add protein and crunch, while fresh coriander and a squeeze of lemon bring brightness at the end.
I first made this after a trip to a local little spice shop, where the scent of cinnamon and coriander seed stayed with me for days. It’s become one of my most requested spiced pumpkin sides for autumn because it’s satisfying but not heavy, and it works as well with grilled meats as it does alongside vegetable tagines. This dish can also perfectly stand on its own on a mezze table.
Picking pumpkin and spices for this recipe
Firm pumpkins are ideal, holding their shape through roasting. The spice blend here is classic Moroccan, cumin for earthiness, coriander for citrusy warmth, paprika for depth, and cinnamon for subtle sweetness. You can add a pinch of cayenne if you like more heat.
The chickpeas are roasted alongside the pumpkin so they become crisp at the edges, almost like little croutons. Fresh coriander is stirred through at the last minute for a herbal lift. They also give a little bit extra protein to the dish.
Ingredients needed
- Pumpkin – 1 kg, peeled and cut into 3 cm chunks
- Cooked chickpeas – 400 g, drained and rinsed
- Olive oil – 3 tablespoons
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Ground cinnamon – ¼ teaspoon
- Sea salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Fresh coriander leaves – small handful, chopped
- Lemon – 1, cut into wedges
Step-by-step guide for a fragrant roast
Preheat the oven to 200°C. Spread the pumpkin and chickpeas on a large baking tray. Drizzle with olive oil, then sprinkle over the cumin, coriander, paprika, cinnamon, salt, and pepper. Toss everything together until evenly coated.
Roast for 30–35 minutes, turning halfway through, until the pumpkin is tender and the chickpeas are crisp at the edges.
Transfer to a serving dish, scatter with fresh coriander, and serve with lemon wedges for squeezing over at the table.
Wine pairings for Moroccan spices
A Grenache Blanc works beautifully, with enough body to handle the spices without overpowering them. If you prefer red, a Grenache-based Côtes du Rhône offers ripe fruit and gentle spice that mirrors the seasoning.
Beer pairings for spiced sides
A Belgian witbier brings gentle citrus and spice that blend well with cumin and coriander. For more depth, try an amber ale, which complements the roasted pumpkin’s caramelised edges.
Frequently asked questions
Can I make this ahead?
You can roast the pumpkin and chickpeas earlier in the day, then reheat in the oven for 10 minutes before serving.
Can I make it without chickpeas?
Yes, just replace them with cauliflower florets or cubes of sweet potato for a different twist.
Can I make it oil-free?
Yes, use a light vegetable stock spray to coat the pumpkin before adding spices, though it won’t caramelise quite as much.
Tips for success
Don’t overcrowd the baking tray, give the pumpkin space so it roasts rather than steams. Toss the pumpkin gently when turning so it doesn’t break apart. Add the coriander just before serving to keep it fresh and vibrant.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven until hot.
Moroccan-Spiced Roasted Pumpkin with Chickpeas and Coriander
Ingredients
- 1 kg Pumpkin peeled and cut into 3 cm chunks
- 400 g chickpeas tin, drained and rinsed
- 3 tbsp Olive oil extra virgin
- 1 tsp Cumin ground
- 1 tsp Coriander ground
- 1 tsp Smoked paprika
- ¼ tsp Cinnamon ground
- ½ tsp Black pepper freshly ground
- 1 handful Fresh coriander chopped
- 1 Lemon cut into wedges
Instructions
- Preheat the oven to 200°C. Spread the pumpkin and chickpeas on a large baking tray. Drizzle with olive oil, then sprinkle over the cumin, coriander, paprika, cinnamon, salt, and pepper. Toss everything together until evenly coated.
- Roast for 30–35 minutes, turning halfway through, until the pumpkin is tender and the chickpeas are crisp at the edges.
- Transfer to a serving dish, scatter with fresh coriander, and serve with lemon wedges for squeezing over at the table.
Nutrition
You got to try these recipes
If you enjoyed the warming spices here, you might want to try some other variations that take pumpkin in bold directions. The crispy pumpkin fritters with chilli honey drizzle carry sweetness and heat in a fun snack-style dish. For something smoky instead of spiced, the smoky pumpkin with paprika and garlic gives a deep savoury finish. Or try the pumpkin with yoghurt and za’atar, which combines tang and herbaceous flavour.