Warm chickpea, pumpkin and spinach salad

Name: Warm chickpea, pumpkin and spinach salad
Cook time: 30 min
Yield: 4
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)

Lynne Mullins

October 18, 2011

Warm chickpea, pumpkin and spinach saladJennifer Soo

easyTime:< 30 minsServes:4

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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