Chickpea Masala with Spiced Pumpkin Wedges

SERVES 4 PREPARATION & COOKING 1 HOUR

¼ cup olive oil 1 onion, sliced 1 teaspoon cumin seeds 4 garlic cloves, crushed 1 tablespoon fresh ginger,

finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground turmeric ½ teaspoon ground cayenne

pepper 400g canned cherry tomatoes 400g canned chickpeas, drained, rinsed 2 / cup Greek-style yoghurt 3 (see tip) 1 teaspoon lemon rind,

finely grated 2 tablespoons lemon juice 60g baby spinach leaves

1 / cup fresh coriander leaves 3 SPICED PUMPKIN WEDGES 1.5kg butternut pumpkin,

unpeeled 1 teaspoon fennel seeds,

lightly crushed 1 teaspoon dried chilli flakes ¼ cup maple syrup 2 tablespoons olive oil

1. Preheat oven to 200°C. Line an oven tray with baking paper.

2. SPICED PUMPKIN WEDGES. Cut pumpkin into long wedges, leaving seeds intact. Combine remaining ingredients in a small bowl, mixing well. Place pumpkin on lined oven tray and brush with spiced syrup. Season. Roast for 30 minutes or until golden and tender.

3. Heat oil in a large, deep frying pan over medium. Add onion and cumin seeds, then cook, stirring, for 5 minutes or until onion starts to brown.

4. Add garlic and ginger, then cook, stirring, for 1 minute. Add spices and season, then cook for 30 seconds. Add tomatoes, chickpeas and ½ cup water and bring to the boil. Reduce heat to low, cooking for 5 minutes or until warmed through.

5. Combine yoghurt with lemon rind and juice. Season to taste.

6. Top pumpkin wedges with chickpea masala and spinach, then sprinkle with coriander. Serve with lemon yoghurt.