Baked Pumpkin, Chickpeas and Chorizo with Marinated Kale & Feta
If you like one-pot recipes then you’ll love Donna Hay’s cookbook ‘One Pan Perfect’. I flagged almost all of the recipes in the book to make ‘soon’, haha it will take months to make them all. Anyway, back to the dish.
Baked Pumpkin, Chickpeas and Chorizo with Marinated Kale & Feta – a smoky, sweet, and savoury one-pan wonder that’s as easy as it is delicious! Inspired by Donna Hay’s “One Pan Perfect”, this dish is packed with bold flavours and minimal effort. Everything—pumpkin, chickpeas, and chorizo—is tossed in a rich blend of honey, smoked paprika, olive oil, salt, and pepper, then roasted to golden perfection. The result? Caramelised pumpkin, crispy chorizo, and hearty chickpeas bursting with flavour.
But the real surprise? The marinated kale. Massaged with the same smoky-sweet marinade plus a splash of sherry vinegar, it softens beautifully while keeping its fresh, vibrant bite. Topped with crumbly feta or creamy goat’s cheese, this dish delivers the perfect balance of smoky, salty, sweet, and tangy in every bite.
If you’d like to keep it vegetarian or vegan, then you can replace the chorizo with a vegetarian sausage and the feta with a dairy free option. The heroes of this dish are the roasted pumpkin coated in smoked paprika and honey and the yummy massaged kale!
Why You’ll Love This Recipe
✔️ One-Pan Simplicity – Everything roasts together, keeping clean-up to a minimum.
✔️ Smoky, Sweet & Savoury – A perfect mix of caramelised pumpkin, crispy chorizo, and tangy marinated kale.
✔️ Packed with Nutrients – Full of fibre, protein, and vitamins for a satisfying & wholesome meal.
✔️ Versatile & Customisable – Easy to make vegetarian or vegan, or swap ingredients to your liking.
✔️ Perfect for Meal Prep – Enjoy it fresh or as leftovers—the flavours get even better!
Pop everything in the oven, let the magic happen, and enjoy this flavour-packed, fuss-free meal!
Looking for more pumpkin inspiration? Then try my Pumpkin & Kale Lasagne, or what about Pumpkin & Ricotta Gnocchi?
Baked Pumpkin, Chickpeas and Chorizo with Marinated Kale
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 pumpkin of choice, ± 1.2 kg, deseeded and roughly chopped into bitesize pieces
- 400 g chickpeas from a can or jar, rinsed, drained and patted dry with a paper towel
- 8 leaves of fresh or dried sage
- 1 whole spicy dried chorizo sausage (or ± 450 g fresh ones), 1-2 cm slices
- Marinade
- 100 ml runny honey
- 80 ml olive oil
- 1 tbsp smoke paprika
- Pepper & coarse sea salt
- The kale
- 175 g kale, finely chopped
- 60 ml sherry vinegar or apple cider vinegar
- To serve
- 200 g crumbly feta cheese
- Small handful fresh parsley, roughly chopped
Instructions
Preheat the oven to 220°C and line a baking tray with baking paper.
Drain the chickpeas, rinse them with water and pat dry with a clean tea towel or some kitchen paper.
Mix all the marinade ingredients together.
Divide the pumpkin, chickpeas and sage over the baking tray and drizzle with half of the marinade. Toss to coat.
Place in the oven and roast for 30 minutes. After this time divide the chorizo over the tray and roast for another 15 minutes until the pumpkin is done and just starting to char and the chorizo is nice and crispy.
To the other half of the dressing add the vinegar, mix well and pour it into a large bowl with the kale. Massage the dressing into the kale for 2 minutes with your hands.
Serve everything with the crumbles feta over the top and the kale salad on the side.
