Meatless Monday – Pumpkin, Chickpea and Silverbeet Bake

Pumpkin, Chickpea and Silverbeet Bake

Serves 4

This is a super easy one dish dinner. Chuck it in the oven and let it go! Leftovers taste great on Tuesday, too!


1.5kg  pumpkin, peeled and roughly chopped

1 red onion, cut into wedges

6 cloves garlic, unpeeled

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon smoked paprika

2 x 400g cans chickpeas, rinsed and drained

20g butter, chopped

1 bunch silverbeet, coarsely chopped

30g feta cheese

crusty bread, to serve

olive oil, for drizzling

How to

1. Preheat oven to 200C / 180C fan-forced. Line a large baking with baking paper

2. Put the pumpkin, red onion, garlic and spices in a ziploc bag. Pour in some olive oil, seal the bag and toss to coat. Add veggies to   prepared baking dish.  Drizzle with a trickle more olive oil and bake until tender (about 20-30 minutes depending on your oven.)

3. Stir through the chickpeas and butter, and bake for about 5 minutes more, until heated through.

4. Meanwhile, place the silverbeet in the microwave for 3-5 minutes  until tender. Drain and add to the pumpkin mixture and give it a good stir. Crumble over the feta and serve with crusty bread.

Other info

Prep and Cooking time:  35-45 minutes

Pumpkin, Chickpea and Silverbeet Bake