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Pumpkin and Chickpea Salad

Moroccan Souk Spice

Easy Serves: 4 45 Mins


1 tbsp olive oil

1 large yellow onion, sliced into rings

4-5 tsp of Gewürzhaus Moroccan Souk Spice

4 cups diced pumpkin

2 cups diced tomatoes

1 cup water

1½ cups canned chickpeas, drained & rinsed

Greek yoghurt and fresh herbs to serve

How to Cook

1. Heat oil in a large pot over a medium heat.

2. Sauté sliced onion until soft (approx. 5 minutes).

3. Add Moroccan Souk Spice and stir to release fragrances.

4. Pour in tomatoes, water and chickpeas, then cover the pot with a lid and bring to a gentle boil.

5. Once ingredients in the pot are bubbling, lower to medium heat and allow to simmer for 15 minutes. Stir occasionally, adding more water as needed, 1 tbsp at a time.

6. Add pumpkin and cook for a further 15-20 minutes, stirring gently.


Serve with fresh herbs, top with Greek yoghurt and cracked pepper to taste.