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Pumpkin & Chickpea Pilaf

If preferred, and to save turning on the oven, the pumpkin and chickpeas (combined with the flavourings in the recipe) can be added along with the rice, adding ½ cup extra stock (using 2½ cups total stock). Noting that this option won’t be quite as sweet and flavoursome without the caramelising heat of the oven.
Servings 4 as a side
Prep Time 20 minutes
Cook Time 37 minutes

Ingredients

  • About 600g crown pumpkin or buttercup squash
  • 2 tbsp olive oil, divided
  • Pinch each ground cumin, coriander and smoked paprika
  • About ½ tsp salt, divided
  • 400 g can chickpeas (or 1½ cups cooked), drained
  • 1 onion (about 150g), diced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • Pinch of chilli flakes
  • ½ cinnamon stick or ½ tsp ground cinnamon
  • 1 cup (200g) white basmati rice (can also use quinoa)
  • 2 cups (500ml) hot vegetable or chicken stock
  • 2 tbsp toasted sliced almonds
  • small handful fresh coriander, chopped
  • ½ cup (120ml) natural yoghurt seasoned with salt to serve

Instructions

  • Preheat the oven to 190ºC (fan 170ºC).
  • First, prepare the pumpkin for roasting. Remove the skin from the pumpkin and chop into 2cm pieces. Put on a roasting tray, drizzle with 1 tbsp olive oil, add the spices and a generous pinch of salt.
  • Toss to combine then arrange in a single layer on the tray. Put in the oven and roast for 15 minutes. After this time add the drained chickpeas, mixing to combine then return to the oven for a further 10 minutes until the pumpkin is tender.
  • While the pumpkin is cooking, heat a heavy-based frying pan over moderate heat. Add the remaining 1 tbsp of olive oil along with the onion and fry until golden, about 8 minutes. Add the garlic, spices and rice and muddle over the heat for 1-2 minutes until wonderfully fragrant.
  • Add the hot stock and a good pinch of salt (you may not need this if using seasoned stock). Cover with a lid and cook over low heat for about 15 minutes until the liquid has been absorbed.
  • Fluff the rice then gently fold through the roasted pumpkin and chickpeas. Scatter with sliced almonds and chopped coriander. Serve with seasoned yoghurt on the side.