Smoky Pumpkin and Chickpea Traybake with Lemon Yoghurt
This pumpkin and chickpea traybake is a savoury way to bring pumpkin to the table without making another pot of soup. Chunks of pumpkin roast with red onion, smoked paprika, cumin and thyme, while chickpeas make it a more substantial dish. A spoonful of lemon yoghurt adds a fresh finish. It’s the recipe idea accompanying episode 682 of the Veg Grower Podcast, where I’m talking about November sowing, clearing an allotment corner and saving seeds. Serve the traybake on its own, or add bread or rice if you’d like. Editorial note — remove after testing: This is an original, untested recipe draft. Confirm the yield and cooking times before publication; no nutritional values or tested claims are supplied. Recipe at a glance Serves: 4, depending on appetite and accompaniments. Preparation: Approximately 15 minutes. Cooking: Approximately 40–45 minutes, or until the pumpkin is tender. Total: Approximately 55–60 minutes. Oven: 200°C / 180°C fan / gas mark 6. Equipment: Large roa...