This recipe first appeared in Woman’s Day.
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Ingredients
Haloumi and seed topping
Method
1.In a food processor, combine pumpkin, chorizo, celery, parsley and garlic. Pulse until finely chopped.
2.In a large, heavy-based saucepan, heat oil on low. Sauté pumpkin mixture for 10 minutes. Add paste and cook for 1 minute, stirring.
3.In a large saucepan of salted boiling water, cook pasta following packet instructions. Drain, reserving 1/3 cup cooking water.
4.Haloumi and seed topping: In a small bowl, combine all ingredients.
5.Preheat oven grill to hot. Toss pasta, chickpeas and spinach through pumpkin mixture. Stir reserved cooking water through.
6.Scatter haloumi mixture over. Grill for 3-5 minutes until topping is just browned.
Note
- Accompany with crusty bread and a green salad.