Warm chickpea, pumpkin and spinach salad

all details

A quick and nutritous meal using chickpeas

Warm chickpea, pumpkin and spinach salad
Photo: Jennifer Soo

Ingredients

  •  
  • 700g pumpkin (peeled and cut into 2cm pieces)
  • 4 rashers of bacon (chopped)
  • 1-2 tbsp extra virgin olive oil
  • 1 red onion (thinly sliced)
  • 1 clove garlic (chopped)
  • 1 bunch English spinach (trimmed)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1 orange and cook
  • 400g can chickpeas (rinsed)
  • 120g fetta (crumbled)

Method

Cook 700g pumpkin (peeled and cut into 2cm pieces) in lightly salted water for about 5 minutes or until just tender. Drain. Meanwhile, cook 4 rashers of bacon (chopped) in a non-stick pan over medium heat for about 5-7 minutes or until crisp. Remove and drain on paper towel. Heat 1-2 tbsp extra virgin olive oil in a large frying pan over medium heat. Add 1 red onion (thinly sliced) and 1 clove garlic (chopped) and cook for 3-4 minutes or until onion is soft. Add 1 bunch English spinach (trimmed), ¼ tsp ground nutmeg, ¼ tsp cayenne pepper and stir. Add pumpkin and juice of 1 orange and cook, stirring occasionally, for 2-3 minutes. Stir through 400g can chickpeas (rinsed) and 120g fetta (crumbled). Serve topped with bacon pieces.

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  • Main Ingredients - Pork

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