Butternut pumpkin with chickpea stuffing and goat's cheese
Butternut pumpkin with chickpea stuffing and goat's cheese
Ingredients
Main
- 3 small butternut pumpkins (cut in half lengthwise)
- 3 tablespoons olive oil (plus extra to serve)
- sea salt
- 2 cloves garlic (finely sliced)
- 1 red onion (diced)
- 1 teaspoon cumin seeds
- ½ teaspoon smoked paprika
- 400 g tin chickpeas (rinsed and drained)
- 1 courgette (diced)
- 1 red capsicum (diced)
- 30 g baby spinach or kale leaves
- 100 g goat's cheese
- ½ teaspoon ground sumac
- micro greens (to garnish)
Instructions
- 1
Preheat the oven to 170°C.
- 2
Scoop the seeds from pumpkin halves. Use 1 Tbsp of the oil and a sprinkle of sea salt to rub all over cut side of pumpkin halves. Place in a single layer in a shallow roasting dish and roast for 30 minutes or until pumpkin flesh is just tender when pierced with a knife. Leave oven on.
- 3
Heat the remaining oil and sauté the garlic, onion, cumin seeds and paprika until soft and fragrant.
- 4
Add chickpeas, courgette and capsicum and cook for 2 minutes until starting to colour. Add leaves, remove from the heat and stir until leaves have just wilted then crumble in half the goat's cheese.
- 5
Fill pumpkin shells with the chickpea stuffing and top with remaining goat's cheese, sliced into rounds. Sprinkle with a pinch of sumac then bake for a further 20 minutes until golden.
- 6
Serve the pumpkin with a drizzle of olive oil, seasoning and a few micro greens scattered on top.
