Ingredients
• 2 tsp ground cumin
• 1/2 tsp dried chilli flakes
• 2 large (about 600g) chicken breast fillets, halved lengthways
• 1 tbs olive oil
• 850g Kent pumpkin, cut into wedges
• 2 tbs lemon juice
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 tbs currants
• 400g can chickpeas, rinsed, drained
• 1/4 cup fresh coriander leaves
• 1 tbs lemon zest
Method
1. Combine cumin and chilli in a bowl. Sprinkle half over chicken with 1 tsp oil.
2. Place pumpkin in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 tsp oil. Season.
3. Heat a barbecue grill or chargrill on medium-high. Cook the pumpkin, turning, for 6-8 minutes or until tender. Cook chicken, turning, for 5-6 minutes or until cooked. Drizzle over 1 tbs lemon juice. Keep warm.
4. Meanwhile, heat remaining oil in a frying pan over medium heat. Stir in onion, garlic, currants and the remaining spice mix for 4 minutes or until soft. Stir in chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and remaining lemon juice. Season.
5. Cut the pumpkin and chicken into pieces. Serve with the warm chickpea salsa.
