Sweet roasted pumpkin and cumin add flavour to this budget-friendly vegetarian meal.
- Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Arrange pumpkin on baking tray. Spray with oil. Roast for 20 minutes or until golden and tender.
- Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Cover.
- Heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant. Add chickpeas and pumpkin. Cook, tossing, for 2 minutes. Using the back of a wooden spoon, lightly crush 1/4 of the chickpeas.
- Add stock and spinach to pan. Season with salt and pepper. Cook, tossing, for 3 to 4 minutes or until spinach just wilts. Add pasta and parsley. Toss until heated through. Divide pasta among serving bowls. Top with parmesan. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set