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     Title: Pumpkin And Spinach With Pimentón
Categories: Spanish
     Yield: 4 Servings

     1 kg Pumpkin; deseeded,
          - cut into large cubes
     3 tb Olive oil
     1 ts Smoked sweet pimentón or
          - paprika
     1 ts Cumin seeds
          Salt & black pepper
     3 cl Garlic;
          - peeled & finely sliced
   500 g  Baby spinach
   400 g  Tin chickpeas;
          - drained & rinsed

 Preparation time: 10 minutes
 Cooking time: 50 minutes

 Simple, nourishing and full of comfort, this Spanish favourite laces
 autumnal warmth with smoky spice

 Heat the oven to 210°C (190°C fan)/410 °/gas 6-1/2. Tumble the
 pumpkin into a large roasting tin and toss with two tb of oil, the
 pimentón and the cumin seeds.

 Season well, then roast for 40 minutes, turning once or twice, until
 golden, tender and slightly caramelised.

 Heat the remaining tb of oil in a large pan, then gently fry the
 garlic until it's aromatic. Add the spinach and leave to wilt, then
 cook until practically all of the moisture has evaporated.

 Toss the roast pumpkin and the chickpeas into the pan to heat
 through, then check the seasoning. Serve hot or at room temperature
 as a light lunch or as a side dish alongside some roast meat.

 Recipe by José Pizarro

 Recipe FROM: <https://www.theguardian.com/food/2025/oct/28/
 pumpkin-and-spinach-with-pimenton-recipe-jose-pizarro>

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