Pumpkin kibbeh with spinach and chickpeas (kibbet laqtin)
A vegan tray of kibbeh made with sweet roast squash and bulgur, layered around spinach, chickpeas and golden onions.
- Time1 hr 30
- LevelMedium
- Costabout £0.64 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash with 1 tbsp olive oil and spread on a tray. Roast for 30 minutes until soft and browned at the edges.
30 min - 2
Meanwhile, rinse the bulgur and leave it to soak in a bowl with just enough cold water to cover for 15 minutes, then squeeze dry.
15 min - 3
Heat 2 tbsp oil in a large pan and cook the onions for 15 minutes until deep golden. Add the garlic, allspice and 1/2 tsp cinnamon and cook for 1 minute. Add the spinach in handfuls until wilted, then the chickpeas, lemon juice and a pinch of salt. Cook for 3 minutes. Leave to cool.
15 min - 4
Mash the roasted squash in a bowl. Add the bulgur, flour, cumin, remaining 1/2 tsp cinnamon and 1 tsp salt and knead to a soft, slightly sticky dough.
- 5
Oil a 20 x 30 cm baking dish. With wet hands, press half the dough into the base. Spread the spinach filling over it and sprinkle with the pumpkin seeds.
- 6
Pat the rest of the dough into a layer between wet hands and lay it over the top, smoothing it flat. Cut diamonds into the top with a knife and drizzle with the remaining 1 tbsp oil.
- 7
Bake for 35 minutes until the top is golden and crisp. Leave to rest for 10 minutes before cutting.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.