Moroccan-Spiced Roasted Pumpkin with Chickpeas and Coriander
Tender pumpkin chunks and crisp chickpeas roasted with cumin, coriander, paprika, and cinnamon, finished with fresh coriander and lemon. This Moroccan-inspired side dish brings colour, texture, and warming spice to your autumn table. Serve hot for the best flavour and a fragrant burst in every bite.
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
Calories: 210kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gSodium: 410mgPotassium: 620mgFiber: 7gSugar: 8gVitamin A: 7900IUCalcium: 70mgIron: 2.5mg
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