Stuffed Hokkaido pumpkin with spinach and chickpeas

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 750 g leaf spinach, frozen
• 1 can chickpeas, 400 g
• 2 onions
• 1 clove(s) garlic
• 2 tbsp olive oil
• salt and pepper
• Paprika powder
• Feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Halve the Hokkaido pumpkin, remove the seeds, and brush the insides with oil. Place the halves, inside-up, on a baking sheet and cook in a preheated oven on the middle rack (220°C top/bottom heat or 200°C fan-assisted oven) for 20-30 minutes until soft. Heat the frozen spinach in a pan and set aside. Rinse and drain the chickpeas. Finely chop the onion and garlic and sauté in a pan with olive oil. Add the spices, deglaze with water if necessary. Add the chickpeas and brown briefly. Stir in the spinach and season with salt and pepper. Stuff the spinach and chickpea mixture into the pumpkin halves and sprinkle with feta cheese, if desired. You can also omit the cheese or sprinkle with a vegan cheese alternative. Bake in the oven (180°C top/bottom heat or 160°C fan-assisted oven) on the middle rack for 10-15 minutes. Serve as a main course or cut into sixths (depending on the pumpkin size) as a side dish. 350 kcal per serving.