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Title: Pumpkin And Spinach With Pimenton
Categories: Spanish
Yield: 4 Servings

1 kg Pumpkin; deseeded,
- cut into large cubes
3 tb Olive oil
1 ts Smoked sweet pimenton or
- paprika
1 ts Cumin seeds
Salt & black pepper
3 cl Garlic;
- peeled & finely sliced
500 g Baby spinach
400 g Tin chickpeas;
- drained & rinsed

Preparation time: 10 minutes
Cooking time: 50 minutes

Simple, nourishing and full of comfort, this Spanish favourite laces
autumnal warmth with smoky spice

Heat the oven to 210?C (190?C fan)/410 ?/gas 6-1/2. Tumble the
pumpkin into a large roasting tin and toss with two tb of oil, the
pimenton and the cumin seeds.

Season well, then roast for 40 minutes, turning once or twice, until
golden, tender and slightly caramelised.

Heat the remaining tb of oil in a large pan, then gently fry the
garlic until it's aromatic. Add the spinach and leave to wilt, then
cook until practically all of the moisture has evaporated.

Toss the roast pumpkin and the chickpeas into the pan to heat
through, then check the seasoning. Serve hot or at room temperature
as a light lunch or as a side dish alongside some roast meat.

Recipe by Jose Pizarro

Recipe FROM: <https://www.theguardian.com/food/2025/oct/28/
pumpkin-and-spinach-with-pimenton-recipe-jose-pizarro>

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