Ingredients

• 800 g peeled kent pumpkin in 3 cm wedges800 g
• 1 × 400 g tin drained and dried chickpeas240 g
• 3 tbsp olive oil45 g
• 1½ tsp ground cumin4 g
• 1 tsp paprika3 g
• 100 g baby spinach100 g
• ⅓ cup roughly chopped cashews40 g
• ½ cup natural yoghurt130 g
• juice of half a lemon25 g
• 1 small crushed garlic clove4 g

Method

1. Heat the oven to 220°C fan-forced.
2. Dry the chickpeas properly on a tea towel. Wet chickpeas will not crisp, they'll just soften.
3. Toss the pumpkin with 2 tbsp of the oil, the cumin, paprika and a good pinch of salt. Spread on a tray in a single layer and roast 20 minutes.
4. Toss the chickpeas with the remaining oil and salt. Add them to the tray, or a second tray if the first is full, and roast a further 15 minutes until the pumpkin edges are caramelised and the chickpeas are crisp.
5. Mix the yoghurt, lemon juice, garlic and a pinch of salt.
6. Let the pumpkin cool for 5 minutes before it meets the spinach, or the leaves collapse.
7. Pile the spinach on a platter, top with the pumpkin and chickpeas, spoon the yoghurt over, and scatter the cashews.