Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 750 g spinach leaves, frozen
• 1 can chickpeas
• 2 onions)
• 1 clove garlic
• 2 tablespoon olive oil
• salt and pepper
• Bell pepper
• Feta cheese

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Instructions

1. Halve the Hokkaido, remove the stone and coat the inside with oil. Place the halves on a baking sheet with the inside facing up and cook until soft in the preheated oven on the middle rack (220 ° C top / bottom heat or fan 200 ° C) for 20 - 30 minutes.
2. Let the frozen spinach get hot in a saucepan and set aside. Rinse and drain the chickpeas.
3. Finely chop onions and garlic and sauté with olive oil in a pan. Add the spices and, if necessary, deglaze with water in the meantime. Add the chickpeas and brown them briefly. Stir in the spinach and season with salt and pepper.
4. Pour the spinach and chickpea mixture into the pumpkin halves and sprinkle with feta if you like. You can also omit the cheese or sprinkle a vegan cheese alternative on top.
5. Bake for 10 - 15 minutes in the oven (180 ° C top / bottom heat or convection 160 ° C) on the middle rack.
6. Serve as a main course or divided into sixths (depending on the pumpkin size) as a side dish.
7. 350 Kcal per serving.