Meatless Monday : Roasted pumpkin with spiced quinoa and chickpeas

It’s pumpkin time - up on the allotment we have been harvesting pumpkin, the supermarkets are well stocked with them and you can even go and ‘pick your own’.  Make the most of them - they won’t be here long.  This recipe includes roasted pumpkin which also makes a great side dish.  

Roasted pumpkin with spiced quinoa and chickpeas

Serves 2
You will need

½ small pumpkin
Olive oil spray
150g quinoa
Pinch cinnamon
1/2 tsp ground ginger
¼ -½ tsp chilli flakes
1 tsp chopped coriander leaf
1 tsp cumin
1 tbsp olive oil
1 red onion, peeled and chopped
2 cloves garlic, peeled and sliced
¼ -½ red pepper, sliced
4 cherry tomatoes, halved
1 can chickpeas
Pumpkin seeds and fresh coriander leaves to top (optional)

Cut the top off the pumpkin and cut into slices.  Remove the rind and place on a baking sheet. Spray with olive oil spray. Mix the spices and sprinkle a little on the pumpkin, reserving the remainder for the quinoa.  Place in an oven at 200 degrees for 15-20 minutes.

Rinse the quinoa and place in a saucepan.  Cover with water and bring to the boil.  Reduce heat to simmer and cook for 12-15 minutes. Drain.

Meanwhile heat the oil and cook the onion for 3 minutes.  Add the garlic, remainder of the spices, red pepper and tomatoes for a further 2 minutes.  Stir the quinoa and chickpeas through and add the roasted pumpkin.  Divide between two bowls and top with pumpkin seeds and coriander leaves if using.

Enjoy!

You may also like:-
'Allotment update-Pumpkin proud, luscious leeks and awesome apples'

If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see- 

http://40plusandalliswell.blogspot.co.uk/p/blog-page.html