Pumpkin, chickpea and chorizo bake with bread topping

This delicious pumpkin, chickpea and chorizo bake recipe creates a tasty side dish or can stand alone as a meal in itself. Serve with a fresh side salad for a filling dinner the whole family will love

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon olive oil
  • 1 chorizo, finely chopped
  • 1 red onion, chopped
  • 1 red capsicum, seeded, sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoon rosemary leaves, chopped
  • 200 gram sourdough bread, cut into chunks
  • 750 gram butternut pumpkin, 1 cup skins reserved, cut into 2cm wedges
  • 1/2 cup finely grated parmesan
  • 2 x 400g cans diced tomatoes
  • 400 gram can chickpeas, rinsed, drained
  • 1 cup water
  • chopped parsley to serve


  • 1
    Preheat oven to 180°C.
  • 2
    In a saucepan, heat oil on medium. Sauté chorizo for 2-3 minutes until golden.
  • 3
    Add onion, capsicum, garlic and rosemary. Sauté for 3-4 minutes until onions are tender.
  • 4
    Combine bread, reserved pumpkin skins and parmesan in a large bowl. Set aside.
  • 5
    Add pumpkin, tomatoes, chickpeas and water to a saucepan. Cook on high, covered, for 10-12 minutes or until pumpkin is just tender. Season.
  • 6
    Transfer to a 10-cup baking dish. Spread bread topping over. Spray with olive oil and bake for 30-35 minutes or until topping is crisp. Serve scattered with parsley. Accompany with salad, if desired.