Pumpkin and chickpea ditalini pasta with haloumi and seed topping

Ditalini (a small, tubular pasta) is the star of this tasty pumpkin and chickpea pasta bake recipe. Served with haloumi and seed topping, this dish is simple yet sophisticated cooking at its best

By Jennene Plummer
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 500 gram pumpkin, peeled, seeds reserved, roughly chopped
  • 125 gram smoked chorizo, chopped
  • 2 celery stalks, trimmed, roughly chopped
  • 1/2 cup parsley leaves, plus extra to serve
  • 4 garlic cloves, roughly chopped
  • 2 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 375 gram ditalini pasta (or very short macaroni)
  • 400 gram can chickpeas, rinsed, drained
  • 100 gram baby spinach leaves
Haloumi and seed topping
  • 125 gram haloumi, sliced
  • 1/3 cup reserved pumpkin seeds
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary leaves, chopped


  • 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.


  • Accompany with crusty bread and a green salad.