Virginia Iovine-Turner Cucina Amore www.cucinaamore.co.nz

How can I get you as excited about chickpeas as I am? They seem bland to some, but give them a chance and they will open the doors to many recipes in which this little bean can serve you.

Due to their slight flavour, it really is being kind to allow you to explore with other flavours. This little number really is a great nutritional choice. Did you know that half a cup has about 17 grams of dietary fibre and 19 grams of protein – chickpeas are also more easy to digest than most other beans. The following dish is one I created to indulge my strong love for this bean. The great thing about chickpeas is they are easy, very economical and go a long way. They are available in two different ways; dry or in a tin. Great for kids also.

Next time you are struggling to create something out of the ordinary, try this dish. You can eat this on its own as a healthy choice or accompany it with your favourite meat – it's your choice. Enjoy!

Side dish – serves 6

2 cans of chickpeas, drained and washed
300g of cooked bacon, diced with fat removed – optional
2 cups of pumpkin, cut into squares and roasted
1 medium red onion – or white is fine
2 large tbsp honey, melted
1/4 cup of coriander, chopped
4 tbsp flat leaf parsley
Juice of a lemon – grate half the skin, keep aside
Juice of an orange
6 tbsp good quality olive oil – keep aside for the dressing

For the roasting

6 tbsp cooking oil
Salt and pepper

Pre heat oven to 180 degrees. First part; place pumpkin in roasting dish with cooking oil and sprinkle with salt and pepper, roast for 15 minutes. Second part; add your onion, mix through and roast for a further 15-20 minutes until golden and soft. Lastly; add melted honey mix through and roast for a final 5 minutes, check the pumpkin is soft and remove from oven and set aside, reserve all juices. Cook bacon in a non-stick pan, allow to cool for the next stage; on a platter or large bowl, place your washed chickpeas, add your roasted vegetables and juices, bacon chopped herbs, squeezed lemon and orange juice, grated lemon rind, olive oil with some salt and pepper, stir gently and serve.