Pumpkin and chickpea pilaf

This one pan dish can be a meal on its own or served as a side to slowcooked lamb. It is gently spiced with warming flavours while the fresh herbs and seasoned yoghurt to serve bring a freshness to complete the dish. If preferred, and to save turning on the oven, the pumpkin and chickpeas (combined with the flavourings in the recipe) can be added along with the rice, adding 1⁄ cup extra stock (using 21⁄

2 2 cups total stock). Noting that this option won’t be quite as sweet and flavoursome without the caramelising heat of the oven.

Preparation time: 20 minutes Cook time: 40 minutes Serves 4 as a side or 3 as a main dish

■ About 600g crown pumpkin or buttercup squash

■ 2 tbsp olive oil, divided

■ Pinch each ground cumin, coriander and smoked paprika

■ About 1⁄ tsp salt, divided 2

■ 400g can chickpeas (or 11⁄ cups 2 cooked), drained

■ 1 onion (about 150g), diced

■ 2 garlic cloves, finely chopped

■ 1 tsp ground cumin

■ 1 tsp ground coriander

■ 1⁄ tsp turmeric 2

■ Pinch of chilli flakes

■ 1⁄ cinnamon stick or 1⁄ tsp ground 2 2 cinnamon

■ 1 cup (200g) white basmati rice (can also use quinoa)

■ 2 cups (500ml) hot vegetable or chicken stock

■ 2 tbsp toasted sliced almonds

■ Small handful chopped fresh coriander

■ 1⁄ cup (120ml) natural yoghurt 2 seasoned with salt to serve Preheat the oven to 190C (fan 170C).

First prepare the pumpkin for roasting. Remove the skin from the pumpkin and chop into 2cm pieces. Put on a roasting tray, drizzle with 1 tbsp olive oil, add the spices and a generous pinch of salt.

Toss to combine then arrange in a single layer on the tray. Put in the oven and roast for 15 minutes. After this time add the drained chickpeas, mixing to combine then return to the oven for a further 10 minutes until the pumpkin is tender.

While the pumpkin is cooking, heat a heavy-based frying pan over a moderate heat. Add the remaining 1 tbsp of olive oil along with the onion and fry until golden, about 8 minutes. Add the garlic, spices and rice and muddle over the heat for 1-2 minutes until wonderfully fragrant.

Add the hot stock and a good pinch of salt (you may not need this if using seasoned stock). Cover with a lid and cook over a low heat for about 15 minute until the liquid has been absorbed.

Fluff the rice then gently fold through the roasted pumpkin and chickpeas. Scatter with sliced almonds and chopped coriander. Serve with seasoned yoghurt on the side.