1 tablespoon extra virgin olive oil 1 medium (150g) onion, chopped finely 800g canned chickpeas, drained, rinsed 225g baby spinach leaves 1½ tablespoons lemon juice
1 Microwave or roast pumpkin until very tender; mash with fork. You will need 3½ cups. (Pumpkin needs to be relatively dry.) 2 Preheat oven to 200°C (180°C fanforced). Combine pumpkin, burghul, flour and spices in a large bowl; season. Stand for 30 minutes to allow burghul to soften and absorb moisture from pumpkin.
3 CHICKPEA FILLING: Heat oil in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until soft. Add remaining ingredients; cook, stirring, for 2 minutes or until spinach just wilts. Season. 4 Brush half the oil over base and sides of a 23cm x 36cm (14-cup) rectangular pan. Evenly press half the pumpkin mixture into base of prepared pan; top with filling. Press remaining pumpkin mixture over filling to cover. Using damp hands, smooth surface. 5 Using a small sharp knife, cut kibbeh into 16 small triangles. With knife tip, mark top with a decorative pattern. Brush kibbeh with remaining oil; cover with foil. Bake for 30 minutes. Remove foil; bake for a further 30 minutes or until lightly browned. Stand for 5 minutes. Serve with lemon wedges, topped with pepitas and micro herbs, and a green salad and Greek-style yoghurt, if desired. Not suitable to freeze or microwave.