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.