Harissa Chicken With Pumpkin and Chickpeas

Ingredients

• 8 piece chicken thigh cutlets
• 800 gram butternut pumpkin
• 1 tin chickpeas
• 1 piece red onion
• 2 tablespoon harissa paste
• 3 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 cup greek yoghurt
• 1 piece lemon

Instructions

1. 1Heat the oven to 200°C and cut the pumpkin into 3cm wedges, skin on.
2. 2Spread the pumpkin and onion wedges on a large oven tray with 1 tablespoon of oil and the cumin.
3. 3Roast for 15 minutes, until the pumpkin edges look glossy and soft.
4. 4Rub the chicken cutlets all over with the harissa and remaining oil.
5. 5Scatter the drained chickpeas over the tray and sit the chicken on top, skin up.
6. 6Roast for 30 minutes, until the chicken skin is browned and the chickpeas are crisp at the edges.
7. 7Squeeze over the lemon and serve with spoonfuls of yoghurt.