Stuffed Pumpkin with Chickpeas & Fetta | Open Table Cooking School | Chef Ronit Robbaz
Stuffed Japanese pumpkins with spiced chickpeas, fetta, and herbs for a flavorful lunch or light dinner. Perfectly roasted and easy to make.
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
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