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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 190ºC (fan 170ºC).
Step 2
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.
Step 3
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.
Step 4
While the pumpkin is cooking, heat a heavy-based frying pan over 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.
Step 5
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 low heat for about 15 minutes until the liquid has been absorbed.
Step 6
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.
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