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How to make Spiced chickpea and spinach pasta

Yield = 6
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

700g butternut pumpkin, peeled, cut into 2cm pieces
Olive oil cooking spray
375g penne rigate
2 tablespoons extra virgin olive oil
1 brown onion, halved, cut into thin wedges
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 x 400g cans chickpeas, drained, rinsed
1/2 cup Massel vegetable liquid stock
100g baby spinach
2 tablespoons fresh flat-leaf parsley leaves, chopped
Parmesan, or vegetarian hard cheese, shaved, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Arrange pumpkin on baking tray. Spray with oil. Roast for 20 minutes or until golden and tender.
Step 2 Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Cover.
Step 3 Heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant. Add chickpeas and pumpkin. Cook, tossing, for 2 minutes. Using the back of a wooden spoon, lightly crush 1/4 of the chickpeas.
Step 4 Add stock and spinach to pan. Season with salt and pepper. Cook, tossing, for 3 to 4 minutes or until spinach just wilts. Add pasta and parsley. Toss until heated through. Divide pasta among serving bowls. Top with parmesan. Serve.