Name: Creamy Pumpkin Chickpeas with Herby Marinated Feta & Crispy Shallots
Total time: PT30minutes
Yield: 2
Ingredients: 50g feta, crumbled; Small handful of fresh dill and parsley, roughly chopped; 1 tsp chilli flakes; 1 tbsp extra virgin olive oil; Black pepper; 250g pumpkin or squash, peeled, deseeded and cut into 1cm chunks; 1 tbsp extra virgin olive oil; ½ onion, finely chopped; Sea salt and black pepper; 2 garlic cloves, finely chopped; 1 tbsp tomato purée; 50ml double cream; 1 pouch Merchant Gourmet Jumbo Chickpeas; 1 shallot, thinly sliced; 1 tsp cornflour; Vegetable oil, for frying

Creamy Pumpkin Chickpeas with Herby Marinated Feta & Crispy Shallots

Sweet roasted pumpkin is blended into a silky, spiced sauce and tossed with Merchant Gourmet Jumbo Chickpeas in this comforting vegetarian dinner. Topped with herby marinated feta and golden crispy shallots, it's a rich and flavour-packed pumpkin chickpea recipe that's perfect for cosy autumn and winter evenings.

Crumble the feta into a small bowl and mix with most of the herbs, the chilli flakes, a drizzle of olive oil and a generous grind of black pepper. Set aside to marinate while you prepare the rest of the dish.
Bring a saucepan of water to the boil. Add the pumpkin and cook for 10–12 minutes until tender. Drain, reserving a splash of the cooking water.
Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes until softened and beginning to caramelise.
Stir in the garlic, tomato purée and a pinch of chilli flakes. Cook for 2–3 minutes until fragrant.
Transfer the pumpkin and onion mixture to a blender with the double cream and a splash of the reserved cooking water. Blend until smooth and creamy, adding a little more water if needed to loosen the sauce.
Return the pumpkin sauce to the pan and stir through the Merchant Gourmet Jumbo Chickpeas. Simmer gently for 2–3 minutes until warmed through and season to taste.
Meanwhile, coat the sliced shallots in the cornflour. Pour enough vegetable oil into a small frying pan to cover the base and heat over a medium-high heat. Fry the shallots in batches for 1–2 minutes until golden and crisp. Transfer to a plate lined with kitchen paper and season lightly with salt.
Spoon the creamy pumpkin chickpeas between two bowls and top with the herby marinated feta and crispy shallots. Finish with the remaining herbs and serve with warm flatbreads, brown rice or a crisp green salad.