Baked pumpkin and chickpeas with rosemary and feta

Name: Baked pumpkin and chickpeas with rosemary and feta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 1 pumpkin (organic to keep the skin); 1 can of chickpeas (250g); 200g feta cheese; 25g pine nuts; 5 tablespoons olive oil; Rosemary branches; Salt; Pepper

Side dish

Very Easy

50 min

265 Kcal

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, aromatic rosemary, and melting feta cheese, this dish creates the perfect combo! This recipe yields enough to fill 2 baking trays, satisfying all your guests.

Ingredients

1 pumpkin (organic to keep the skin)
1 can of chickpeas (250g)
200g feta cheese
25g pine nuts
5 tablespoons olive oil
Rosemary branches
Salt
Pepper

Materials

baking sheet, mixing bowl, oven

Preparation

Preparation15 min

Cook time35 min

Cut the pumpkin in half and scoop out the insides. Wash the seeds, drain them, and mix with 1 tablespoon of olive oil. Set aside.
Preheat the oven to 370°F (190°C).
Once the pumpkin is hollowed out, cut it into slices.
Mix the pumpkin slices with 3 tablespoons of olive oil and arrange them on a baking sheet.
Mix the chickpeas with 1 tablespoon of olive oil and scatter them on the baking sheet among the pumpkin slices.
Add the pumpkin seeds and rosemary branches.
Season with salt and pepper to taste.
Bake for 30 to 35 minutes.
Once cooked, sprinkle with pine nuts and crumbled feta cheese.