PUMPKIN & CHICKPEA DITALINI
SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 3850kj COST $$
500g Kent pumpkin, peeled, seeds reserved, roughly chopped 125g smoked chorizo, chopped 2 stalks celery, trimmed, roughly chopped ½ cup parsley leaves, plus extra, to serve 4 garlic cloves, roughly chopped 2 tbsp olive oil 2 tbsp tomato paste 375g ditalini pasta 400g can chickpeas, rinsed, drained 100g baby spinach leaves HALOUMI & SEED TOPPING 125g haloumi, sliced ⅓ cup pepitas (reserved pumpkin seeds) 1 tbsp olive oil 1 tbsp fresh rosemary leaves, chopped
1 In a food processor, combine pumpkin, chorizo, celery, parsley and garlic. Pulse until finely chopped. 2 In a large heavy-based saucepan, heat oil on low. Saute pumpkin mixture 10 minutes. Add paste and cook 1 minute, stirring. 3 In a large saucepan of salted boiling water, cook ditalini following packet instructions. Drain, reserving ⅓ cup cooking water. 4 HALOUMI & SEED TOPPING In a small bowl, combine all ingredients. 5 Preheat oven grill to hot. Toss ditalini, chickpeas and spinach through pumpkin mixture. Stir reserved cooking water through. 6 Scatter haloumi mixture over. Grill 3-5 minutes until topping is lightly browned.