Moroccan Roast Pumpkin and Chickpeas

Prep Time 10 minutes
Cook Time 30 minutes
Serves 2- 4 depending on if you eat it on it's own or serve with another dish

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!

Moroccan Roast Pumpkin and Chickpeas

Prep Time 10 minutes
Cook Time 30 minutes
Serves 2- 4 depending on if you eat it on it's own or serve with another dish


  • 1 kilo pumpkin any variety
  • 100 grams baby spinach
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Marinade
  • 1/2 cup olive oil
  • 3 cloves garlic crushed
  • 1/4 cup fresh lemon juice
  • 2 teaspoons paprika
  • 2 teaspoons cumin powder
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • pinch salt
  • Chickpeas
  • 1 cup cooked chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt


  1. Slice pumpkin (skin on) into thick wedges. Lay on baking tray lined with baking paper or silicon baking mats (I buy my silicon mats at Activated Eco)
  2. Make your marinade by combining all ingredients in a bowl.
  3. Rub the marinade over your pumpkin – both sides. Bake in oven at 180 degrees for 20 – 25 minutes or until pumpkin is cooked.
  4. Prepare chickpeas by mixing olive oil and spices in a bowl then toss your chickpeas through the spice mix and bake at 180 degrees on a lined tray for about 25 minutes or until crispy.
  5. To create the dish, serve the roasted pumpkin on a bed of fresh baby spinach salad. Dress the spinach with the olive and lemon. Then top with pumpkin and roasted chickpeas.

Frequently Asked Questions

What are the key spices in the marinade, and how do they contribute to the flavour of the dish?

The key spices in the marinade – paprika, cumin powder, turmeric, and salt – play essential roles in creating the flavour profile of this Moroccan-inspired dish: - **Paprika:** Adds a mild smokiness and a beautiful reddish hue to the dish. - **Cumin Powder:** Provides a warm, earthy, and slightly nutty flavour. - **Turmeric:** Offers a bright yellow colour and a slightly bitter, peppery taste with a hint of ginger. - **Salt:** Enhances and balances the flavours of the other spices while seasoning the pumpkin.

Can you suggest any variations or additions to this dish?

Absolutely! You can customize this dish to suit your preferences and experiment with various ingredients: - **Herbs:** Fresh herbs like cilantro or parsley can be sprinkled over the dish before serving for added freshness. - **Nuts:** Roasted or toasted nuts, such as almonds or pine nuts, can be sprinkled on top for extra crunch and flavour. - **Dressing:** Try different dressings for the spinach salad, such as a tahini-based dressing or a yogurt-based tzatziki sauce for a Mediterranean twist. - **Protein:** If you're looking to make it heartier, consider adding grilled chicken, tofu, or feta cheese for some extra protein. - **Grains:** Serve the dish over a bed of cooked quinoa, couscous, or rice for a more substantial meal.

Are there any recommended sides or accompaniments for this dish?

This dish is quite versatile, but here are some side and accompaniment ideas: - **Flatbread:** Serve with warm pita bread or flatbread to scoop up the pumpkin and chickpeas. - **Yogurt:** A dollop of Greek yogurt or a vegan yogurt alternative can provide a cooling contrast to the spices. - **Hummus:** Hummus pairs well with roasted vegetables and chickpeas and can be used as a dip or spread. - **Sauce:** A drizzle of tahini sauce, chimichurri, or a squeeze of lemon juice can add an extra layer of flavour.