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Pumpkin and Chickpea Pilaf with Roasted Vegetables, Haloumi and Caramelised Onion Sauce

Pumpkin and Chickpea Pilaf with Roasted Vegetables, Haloumi and Caramelised Onion Sauce

Preparation time:

15 mins

Cooking time:

1 1/2 hours




  • 2 garlic cloves, peeled and finely chopped
  • rind and juice of one orange
  • 1 onion, peeled and thinly sliced
  • 2 1/2 cups dried chickpeas, soaked overnight
  • 3 cups chicken stock
  • 2 cups butternut pumpkin, cut into wedges (leave skin on)
  • 1 bunch orange baby carrots, trimmed (tops reserved)
  • 1 bunch purple baby carrots, trimmed (tops reserved)
  • 1/2 tsp ground coriander
  • 1 handful mint leaves
  • 500g haloumi, sliced into 1cm thick pieces
  • 1 lemon
  • Beerenberg Caramelised Onion Sauce


This is a really gorgeous side dish to grilled red meat or chicken. It's also great on its own, served with warm flat bread and a salad.

Heat a couple of tablespoons of olive oil in a large casserole dish on medium high. Add half of the garlic, the orange rind and the onion and cook, stirring often for five minutes. Add the chickpeas, stir then pour in the stock and orange juice. Cover and simmer until the chickpeas are completely tender (this will take about 1 1/2 hours). Meanwhile cook the pumpkin and carrots; preheat oven to 200C and spread the pumpkin wedges and trimmed carrots over a baking tray. Sprinkle with the ground coriander, season and drizzle with olive oil. Roast for half an hour, remove the carrots and return the tray to the oven to cook the pumpkin for a further 20 minutes or until tender.

To serve, arrange the chickpeas in a bowl, top with the vegetables and sprinkle with the mint. Quickly heat a little olive oil in a frying pan and give the haloumi a few minutes on each side until golden. Slice into thick pieces then scatter these on top of the dish. Finish with a squeeze of lemon and a good dollop of Beerenberg Caramelised Onion Sauce.