Warm chickpea, pumpkin and spinach salad

Warm chickpea, pumpkin and spinach salad
Warm chickpea, pumpkin and spinach salad Photo: Jennifer Soo
Difficulty
Easy
Dietary
Kid-friendly

A quick and nutritous meal using chickpeas.

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

400g can chickpeas (rinsed)

120g feta (crumbled)

Method

Cook pumpkin in lightly salted water for about 5 minutes or until just tender. Drain.

Meanwhile, cook bacon in a non-stick pan over medium heat for about 5-7 minutes or until crisp. Remove and drain on paper towel.

Heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes or until onion is soft.

Add spinach, nutmeg, cayenne pepper and stir. Add pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes. Stir through chickpeas and 120g feta. Serve topped with bacon pieces.

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