MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin And Spinach With Pimentón Categories: Spanish Yield: 4 Servings 1 kg Pumpkin; deseeded, - cut into large cubes 3 tb Olive oil 1 ts Smoked sweet pimentón 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 pimentón 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 José Pizarro Recipe FROM: MMMMM