PID: ProBoard 2.32 J
TID: FastEcho 1.46 43281
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin And Spinach With Pimenton
 Categories: Spanish
      Yield: 4 Servings
 
      1 kg Pumpkin; deseeded,
           - cut into large cubes
      3 tb Olive oil
      1 ts Smoked sweet pimenton or
           - paprika
      1 ts Cumin seeds
           Salt & black pepper
      3 cl Garlic;
           - peeled & finely sliced
    500 g  Baby spinach
    400 g  Tin chickpeas;
           - drained & rinsed
 
  Preparation time: 10 minutes
  Cooking time: 50 minutes
  
  Simple, nourishing and full of comfort, this Spanish favourite laces
  autumnal warmth with smoky spice
  
  Heat the oven to 210?C (190?C fan)/410 ?/gas 6-1/2. Tumble the
  pumpkin into a large roasting tin and toss with two tb of oil, the
  pimenton and the cumin seeds.
  
  Season well, then roast for 40 minutes, turning once or twice, until
  golden, tender and slightly caramelised.
  
  Heat the remaining tb of oil in a large pan, then gently fry the
  garlic until it's aromatic. Add the spinach and leave to wilt, then
  cook until practically all of the moisture has evaporated.
  
  Toss the roast pumpkin and the chickpeas into the pan to heat
  through, then check the seasoning. Serve hot or at room temperature
  as a light lunch or as a side dish alongside some roast meat.
  
  Recipe by Jose Pizarro
  
  Recipe FROM: 
 
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