PID: ProBoard 2.32 J   
   TID: FastEcho 1.46 43281   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pumpkin And Spinach With Pimenton   
    Categories: Spanish   
         Yield: 4 Servings   
       
         1 kg Pumpkin; deseeded,   
              - cut into large cubes   
         3 tb Olive oil   
         1 ts Smoked sweet pimenton 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   
     pimenton 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 Jose Pizarro   
        
     Recipe FROM:    
       
   MMMMM   
      
   --- ProBoard v2.32   
    * Origin: ProBoard WHQ - SiliconUnderground - siliconu.com (1:267/310)   
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