It's so delicious! In the autumn you should eat more chickpeas! New way to cook chickpeas!

Cut 4 mini pumpkins (munchkin pumpkin, carnival squash or any other mini pumpkin or squash).

Remove pumpkin seeds and strings.

Place pumpkins on a baking tray.

Spray with oil.

Season with salt and black pepper.

Bake in the preheated oven at 400F | 200C for 30 minutes.

Cook 4oz | 135g | 1/2 cup pearl couscous according to package instructions.

Heat up a little olive oil in a pan.

Add 1 chopped onion and 2 minced garlic cloves. Sauté for 2 minutes.

Add 4oz | 120ml | 1/2 cup pomegranate juice, 1/2 tbsp balsamic vinegar, and 1 tsp harissa paste. Cook until liquid mostly gone.

Add 1 can cooked chickpeas (9oz | 240g) and cooked pearl couscous.

Add 10oz | 280g fresh spinach and cook until wilted.

Stir in 1/2 cup pomegranate seeds.

Serve warm and enjoy!

Equipment Needed

Spice Level:

Dietary

Allergens