1. Slice ½ a medium pumpkin into slim wedges and place on a baking tray. Spray with oil and season with salt. Bake until tender.
2. Heat oil in a pan, add a chopped onion, 3 cloves chopped garlic, 1 ½ tsp ground cumin, 1 ½ tsp ground cinnamon, and ½ c raisins. Season and cook until the onion is tender.
3. Add 1 T tomato paste and cook for 1 minute. Add equivalent of a tin of chickpeas and a bag of spinach and cook for a few more minutes. Stir in the juice of one lemon.
4. Make the dressing: whisk together ½ c plain yoghurt, 3 T tahini, 2 cloves crushed garlic, finely grated zest of a lemon and the juice. Whisk in enough water to make a pourable dressing.
To serve: arrange pumpkin on a platter, spread over chickpea mixture, drizzle with dressing and scatter with ¼ c toasted flaked almonds and a sprinkle of paprika.
FROM: Dish 24 June-July 2009