Pumpkin and Creamy Chickpeas

Directions

1. 1

   Sear the pumpkin until golden, then flip and season with salt. Transfer to a 200c oven for 10 minutes.

2. 2

   Sweat onion and chorizo in olive oil until lightly browned. Add the chickpeas with their water then season with salt and pepper. Cool for 5 minutes on a high heat, then add the vinegar, crème fraîche, and parsley.

3. 3

   Squeeze fresh lemon juice over the pumpkin when it comes out of the oven.