–           400 g pumpkin

–           400 g boiled chickpeas

–           1 onion

–           3 tablespoons of olive oil

–           1 tablespoon of soy sauce

–           1 tablespoon of honey

–           1 teaspoon of smoked ground pepper

–           salt, pepper to taste


–           2 cloves of garlic

–           2-3 tablespoons of Ribella hummus with pumpkin seeds

–           ½ lemon juice

–           2-3 tablespoons of water


–           8 flatbreads

–           Arugula


Turn on the oven to heat up to 200 °C. Prepare the tray.

Clean the pumpkin and cut it into cubes. Cut the onion into crescents and add it to the chopped pumpkin. Drain the chickpeas and rinse well, then add them to the pumpkin and onion. Mix the chopped vegetables and chickpeas well. Add olive oil, soy sauce, smoked ground pepper, salt, pepper and honey, and then mix everything well so that the vegetables are evenly coated with spices.

Transfer the vegetables to the prepared tray and bake in the preheated oven for about 30 minutes, or until the pumpkin gets soft. Once baked, allow to cool.

For the sauce, mix the hummus, lemon juice and finely chopped garlic well. Add a little water to make it liquid.

Spread the sauce generously on the pita bread, add 2 tablespoons of roasted pumpkin and chickpeas and finish with arugula, then serve immediately.