Moroccan Roast Pumpkin and Chickpeas

Pumpkin would have to be on of the world’s most versatile vegetables.  It’s delicious roasted, steamed, mashed in soups, pasta – you name it!  The list goes on.

This dish would have to be an all time favourite and it’s so simple to prepare – and then the oven does all the work for you.  I also love dishes I can create ahead of time.  This is a great one to prepare in the morning, leave to marinate in the fridge and then simply bake in the oven when you’re ready.

We use spices in this dish that most people would have as staples in their pantry – paprika, cumin powder, salt and turmeric.  So simple and yet together they create such a vibe!

With your chickpeas, you can totally used the canned version.  Simply read the label for added salt so you don’t add too much when cooking.  My favourite way to enjoy chickpeas though is to soak and pressure cook them.  They do taste better that way – totally worth it.

The chickpeas in this recipe are totally optional by the way – they do add that delicious crunch and added protein.  

So, enough of my rambling, let’s get straight into this recipe.  Oh, in my image, I’ve got the pumpkin served just on it’s own – but in this recipe I’ve added a yummy, vibrant, simple bed of spinach salad.  Adding the spinach puts those greens into your meal, adds colour and makes it a complete meal!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 2- 4 depending on if you eat it on it's own or serve with another dish


1 kilo of pumpkin - any variety

100 grams baby spinach

2 tablespoons olive oil

1 tablespoon lemon juice


1/2 cup olive oil

3 cloves of garlic, crushed

1/4 cup fresh lemon juice

2 teaspoons paprika

2 teaspoons cumin powder

2 teaspoon turmeric

1 teaspoon salt

Pinch salt


1 cup cooked chickpeas

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon cumin powder

1/2 teaspoon salt