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Main Ingredients


  1. Preheat oven to 200°C.

  2. Cut pumpkin into wedges.

  3. Place on a baking tray, season and drizzle with oil.

  4. Bake for 20 minutes.

  5. Mix harissa paste and water and brush onto pumpkin.

  6. Reduce heat to 180°C.

  7. Toss chickpeas with paprika, salt and pepper and add to tray.

  8. Bake for another 10-15 minutes. Cool slightly.

  9. Place baby spinach onto a platter and top with pumpkin and chickpeas. • Scatter with pumpkin seeds and feta.