We’ve dressed up dull chicken with a cape of this delicious paste - and what a superhero dinner it creates! Smashing chickpeas, conquering pumpkin, and backed up by it’s friends zesty lemon, herby parsley and cool yoghurt - you’ll be cheering for this scrumptious, spicy superstar all the way to the final bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the pumpkin skin and roughly chop the pumpkin. Halve the chicken breast lengthways. Finely chop the red onion and parsley. Peel and crush the garlic, and drain and rinse the chickpeas. Juice the lemon.
Toss the pumpkin in half of the olive oil and season with salt and pepper. Spread out on a lined oven tray. Cook in the oven for 30 minutes or until tender, turning halfway through.
Meanwhile, combine the harissa paste and a dash of olive oil in a small bowl and season with salt. Rub the harissa mixture all over the chicken breast.
Heat a dash of olive oil in a medium ovenproof frying pan. Cook the chicken for 2 minutes on each side and then transfer to the oven to cook for the last 10 minutes of the pumpkin’s cooking time.
While the chicken is in the oven, heat the remaining olive oil in a medium frying pan. Add the red onion and cook for 3 minutes or until soft. Add the garlic and cumin and cook until fragrant. Add the chickpeas and cook for 3-4 minutes or until they start to brown a little. Add the lemon juice and parsley and then remove from the heat. Add the roast pumpkin to the pan and, using a fork or potato masher, roughly smash the pumpkin and chickpeas. Season to taste with salt and pepper.
To serve, divide the harissa chicken and chickpea smash between plates. Dollop with the Greek yoghurt.