José Pizarro’s Recipe For Pumpkin And Spinach With Pimenton

I grew up pinch nan sensation of pimentón de la vera, nan smoky, fiery herb Spain embraced from nan New World and made its own. Pimentón gives our nutrient its soul. One of nan dishes everyone loves backmost location is espinacas con garbanzos (spinach and chickpeas), which is it’s simple, nourishing and afloat of comfort. At this clip of year, however, erstwhile nan markets are overflowing pinch saccharine pumpkins, I emotion adding them to nan mix, too. Their gentle, autumnal sweetness lifts nan spinach and chickpeas beautifully, and they harvester to create a crockery that we’ve been serving each period astatine my edifice Lolo successful south-east London.

Pumpkin and spinach pinch pimentón, aliases calabaza y espinacas con pimentón

Prep 10 min
Cook 50 min
Serves 4-6

1kg pumpkin, deseeded and trim into ample cubes
3 tbsp oliva oil
1 tsp smoked saccharine pimentón, aliases paprika
1 tsp cumin seeds
Salt and achromatic pepper
3 fat garlic cloves, peeled and finely sliced
500g babe spinach
400g tin chickpeas, drained and rinsed

Heat nan oven to 210C (190C fan)/410F/gas 6½. Tumble nan pumpkin into a ample roasting tin and flip pinch 2 tablespoons of oil, nan pimentón and nan cumin seeds. Season well, past roast for 40 minutes, turning erstwhile aliases twice, until golden, tender and somewhat caramelised.

Heat nan remaining tablespoonful of lipid successful a ample pan, past mildly fry nan ail until it’s aromatic. Add nan spinach and time off to wilt, past navigator until practically each of nan moisture has evaporated.

Toss nan roast pumpkin and nan chickpeas into nan cookware to power through, past cheque nan seasoning. Serve basking aliases astatine room somesthesia arsenic a ray luncheon aliases arsenic a broadside crockery alongside immoderate roast meat.