Baked Pumpkin with Herbed Barley and Chickpeas
Celebrate autumn's bounty with this stunning Baked Pumpkin with Herbed Barley and Chickpeas—a wholesome, flavor-packed dish that's as visually impressive as it is delicious. Perfectly roasted sugar pumpkin halves are filled with a savory medley of tender pearl barley, protein-rich chickpeas, and fragrant fresh herbs like parsley and thyme, all brought to life with a splash of zesty lemon juice. A finishing touch of crumbled feta cheese and jewel-like pomegranate seeds (optional but oh-so-charming) elevates this hearty vegetarian meal, making it ideal for cozy dinners or festive gatherings. With its easy prep, tender textures, and vibrant flavors, this stuffed pumpkin recipe is a surefire way to embrace the season while impressing family and friends.
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Recipe Information
Ingredients
- 1 whole Small sugar pumpkin
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Pearl barley
- 2.5 cups Vegetable broth
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 3 cloves Garlic cloves (minced)
- 0.25 cup Fresh parsley (chopped)
- 1 tablespoon Fresh thyme (leaves only)
- 2 tablespoons Lemon juice
- 0.25 cup Crumbled feta cheese (optional)
- 0.25 cup Pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the small sugar pumpkin in half and scoop out the seeds. Brush the insides and skin with 1 tablespoon of olive oil and season with a pinch of salt and black pepper.
Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender when pierced with a fork.
While the pumpkin is roasting, prepare the herbed barley. Rinse the pearl barley under cold water until the water runs clear.
In a medium-sized saucepan, combine the rinsed barley and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the barley is tender and the liquid is absorbed. Fluff the cooked barley with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chickpeas and cook for 2-3 minutes, stirring occasionally.
Combine the cooked barley, chickpeas, chopped parsley, fresh thyme, lemon juice, 1 tablespoon of olive oil, and a pinch of salt and black pepper in a mixing bowl. Toss until fully incorporated and adjust seasoning to taste.
Once the pumpkin is roasted, carefully flip the halves cut-side up. Fill each cavity with the herbed barley and chickpea mixture, packing it in gently.
Return the stuffed pumpkin halves to the oven and bake for an additional 10 minutes to warm through.
Remove from the oven and, if desired, top with crumbled feta cheese and pomegranate seeds for added flavor and visual appeal.
Serve warm, slicing each stuffed pumpkin half into portions if serving as a main dish or leaving whole as a centerpiece for family-style sharing. Enjoy!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4283 mg | 186% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 32.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2717 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
