Baked pumpkin and chickpeas, rosemary and feta cheese

Name: Baked pumpkin and chickpeas, rosemary and feta cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 1 pumpkin; 250 gr cooked chickpeas (8 oz); 200 gr feta cheese (7 oz); pine nuts; 5 Tbsp olive oil; Rosemary branches; Salt; Pepper

Baked pumpkin and chickpeas, rosemary and feta cheese - photo 2

Baked pumpkin and chickpeas, rosemary and feta cheese - photo 3

Side dish

6 servings

Very Easy

50 min

A simple way to prepare baked pumpkin. You will get a melting texture perfect to eat with meat or fish, or alone. With crunchy chickpeas and melting feta cheese to create the perfect combo !

Ingredients

1 pumpkin
250 gr cooked chickpeas (8 oz)
200 gr feta cheese (7 oz)
pine nuts
5 Tbsp olive oil
Rosemary branches
Salt
Pepper

Preparation

Preparation15 min

Cook time35 min

Cut the pumpkin in half and empty it. Wash the seeds and drain them, then mix them with a tablespoon of olive oil. Set aside.
Preheat the oven to 370°F (190°C).
When the pumpkin is empty, cut slices.
Mix the slices with 3 tablespoon olive oil and put them on a baking sheet.
Mix the cooked chickpeas with one tablespoon olive oil and sprinkle them on the baking sheet. Add the pumpkin seeds and the rosemary branches. You can make to baking trays with this quantity.
Bake 30 to 35 min at 370°F (190°C).
Add some pine nuts and crumbled feta on top and enjoy!