PUMP­KIN & CHICK­PEA DITALINI

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 3850kj COST $$

Woman’s Day (Australia) - - Food To Love -

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.

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