This stuffed pumpkin dish is so easy to whip up and full of flavour. The roasted pumpkin goes so well with the spiced chickpeas, and the saltiness from fetta and sun-dried tomato make it so tasty. Enjoy it for lunch or a light dinner.

Ingredients

• 700gr Japanese Pumpkins, cut into large thick wedges 
• 3 tablespoons Olive oil, plus extra to serve

• 2 cloves garlic, finely sliced
• 1tsp ground cumin
• 1tsp smoked paprika
• 400g tin chickpeas, rinsed and drained
• 50g Sun-dried tomatoes, sliced fine
• 150 gr Fetta, crumbled
• A handful of chopped parsley & coriander
• Sea salt & pepper to taste

Method

1. Preheat the oven to 170°C.
2. Scoop the seeds from pumpkin and cut it into 3-4 thick wedges. Use 1 tbsp of the oil to rub all over the pumpkin wedges. Place in a shallow roasting dish and roast for 25 minutes or until pumpkin flesh is just tender when pierced with a knife.
3. Place the chickpeas, cumin, smoked paprika and olive oil mix well in a roasting pan and roast for 15 minutes in the oven on 200C, once ready allow it to cool. In a bowl toss in the parsley, coriander, sundried tomatoes, fetta, garlic and chickpeas mix well and season with salt and pepper and olive oil.
4. Fill pumpkin shells with the chickpea stuffing and top with remaining fetta. Serve the pumpkin with a drizzle of olive oil, seasoning and a few parsley leaves scattered on top.