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Honey-Roasted Pumpkin with Lemon Chickpeas and Rocket Pesto

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A vibrant dish featuring sweet roasted pumpkin, zesty lemon chickpeas, and a fresh, peppery rocket pesto. It’s a wholesome and flavorful meal perfect for any occasion.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roast
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 kg pumpkin, peeled and cut into wedges
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 400 g canned chickpeas, drained and rinsed
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 cups fresh rocket (arugula) leaves
  • 1/4 cup fresh parsley leaves
  • 1/3 cup toasted almonds or walnuts
  • 1 clove garlic
  • 1/4 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 200°C and line a baking tray with parchment paper.
  2. In a bowl, toss pumpkin with 2 tablespoons olive oil, honey, cumin, smoked paprika, salt, and black pepper.
  3. Spread pumpkin on the tray and roast for 25–30 minutes, turning halfway, until tender and golden.
  4. Heat 1 tablespoon olive oil in a pan over medium heat. Add garlic and sauté briefly.
  5. Add chickpeas, lemon zest, lemon juice, salt, and pepper. Cook for 5–7 minutes until warmed and slightly crisp.
  6. In a food processor, blend rocket, parsley, nuts, garlic, parmesan, olive oil, lemon juice, and salt until smooth pesto forms.
  7. Transfer roasted pumpkin to a serving dish, top with lemon chickpeas, and drizzle with pesto.
  8. Garnish with extra rocket or nuts if desired and serve immediately.

Notes

  • Swap pumpkin with butternut squash or sweet potatoes if desired.
  • Omit parmesan or use a plant-based alternative for a vegan version.
  • Add grilled halloumi or tofu for extra protein.
  • Store leftovers in the refrigerator for up to 3 days; keep pesto separate.
  • Reheat pumpkin and chickpeas before adding fresh pesto.

Nutrition

Find it online: https://savorymomskitchen.com/honey-roasted-pumpkin-with-lemon-chickpeas-and-rocket-pesto/