Roasted Chickpea and Pumpkin Curry


  • 1 can of rinsed chickpeas
  • 1 teaspoon olive oil
  • 1/4 pumpkin in cubes
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper (I like mine more spicy)
  • 1 teaspoon curry powder
  • 1/2 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon paprika
  • 1/2 diced onions
  • 1/2 diced bell peppers


  1. In a saucepan, boil pumpkin until it is medium-soft
  2. Preheat oven to 325F or gas mark 3
  3. Rinse canned chickpeas, then dry them with paper towel (doesn’t have to be completely dry)
  4. In a large bowl, add chickpeas, olive oil, cumin, cayenne pepper, curry powder, basil, rosemary, paprika, onions, and bell peppers — mix thoroughly so all the chickpeas are covered in spices/herbs
  5. Add boiled pumpkin into chickpeas and mix; be careful not to mush the pumpkin
  6. Place into a baking tray and put into the oven for 15-20 minutes, making sure the chickpeas/pumpkin do not get burned
  7. If you want it a bit more “roasted”, you can turn on the broil for 2-3 minutes

Love having this with some salad or roast chicken. Enjoy!




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