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Method
Make it happen
- 01
Roast pumpkin cubes and drained chickpeas with cumin and half the olive oil at 200°C fan for 25 minutes until golden.
- 02
Meanwhile soften onion and garlic with remaining oil, then add tomatoes and simmer for 15 minutes.
- 03
Boil penne until al dente, reserve a little water and drain.
- 04
Mix pasta, tomato sauce and roasted pumpkin and chickpeas, then finish with lemon juice.