Chorizo, chickpea and pumpkin salad | Women's Weekly Food

Ingredients

• 1 kilogram butternut pumpkin
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoon extra virgin olive oil
• 1 red onion (300g), cut into wedges
• 2 x 125g cured chorizo sausages, sliced thickly
• 400 gram canned chickpeas, drained, rinsed
• 1 fresh long red chilli, sliced thickly
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup loosely packed fresh coriander sprigs
• Sherry vinegar dressing
• 1 tablespoon light olive or vegetable oil
• 1 tablespoon sherry vinegar
• 1 clove garlic, crushed