A Spanish Chef's Autumnal Delight: Pumpkin and Spinach with Pimentón
In the heart of autumn, when Spanish markets burst forth with vibrant colors and tantalizing aromas, José Pizarro draws inspiration from his homeland to craft a simple yet nourishing dish that embodies the soul of Spain. His recipe for pumpkin and spinach with pimentón, or "calabaza y espinacas con pimenton," is a testament to the enduring power of traditional flavors.
To begin, Pizarro starts by prepping 1kg of pumpkin, deseeded and cubed into large pieces, which he then tosses with olive oil, smoked sweet pimentón, cumin seeds, salt, and black pepper. The result is a harmonious balance of smoky and earthy notes that will leave your senses yearning for more.
As the pumpkin takes center stage in the oven, roasting to perfection at 210C (190C fan)/410F/gas 6½, Pizarro prepares a supporting cast of flavors. In a large pan, he gently fries three fat garlic cloves until aromatic, then adds baby spinach and lets it wilt before cooking until all moisture has evaporated.
Once the pumpkin is golden, tender, and slightly caramelized, Pizarro brings the dish to life by tossing it with cooked chickpeas, which have been drained and rinsed. The resulting combination of textures and flavors is nothing short of magical, as the sweetness of the pumpkin and the earthiness of the pimentón mingle with the succulence of the chickpeas.
This autumnal delight can be served hot or at room temperature, making it an ideal light lunch or side dish for a roast dinner. As Pizarro so eloquently puts it, "pimentón gives our food its soul." And with this recipe, you'll be able to taste that soul for yourself – a culinary journey through the flavors and traditions of Spain.
In the heart of autumn, when Spanish markets burst forth with vibrant colors and tantalizing aromas, José Pizarro draws inspiration from his homeland to craft a simple yet nourishing dish that embodies the soul of Spain. His recipe for pumpkin and spinach with pimentón, or "calabaza y espinacas con pimenton," is a testament to the enduring power of traditional flavors.
To begin, Pizarro starts by prepping 1kg of pumpkin, deseeded and cubed into large pieces, which he then tosses with olive oil, smoked sweet pimentón, cumin seeds, salt, and black pepper. The result is a harmonious balance of smoky and earthy notes that will leave your senses yearning for more.
As the pumpkin takes center stage in the oven, roasting to perfection at 210C (190C fan)/410F/gas 6½, Pizarro prepares a supporting cast of flavors. In a large pan, he gently fries three fat garlic cloves until aromatic, then adds baby spinach and lets it wilt before cooking until all moisture has evaporated.
Once the pumpkin is golden, tender, and slightly caramelized, Pizarro brings the dish to life by tossing it with cooked chickpeas, which have been drained and rinsed. The resulting combination of textures and flavors is nothing short of magical, as the sweetness of the pumpkin and the earthiness of the pimentón mingle with the succulence of the chickpeas.
This autumnal delight can be served hot or at room temperature, making it an ideal light lunch or side dish for a roast dinner. As Pizarro so eloquently puts it, "pimentón gives our food its soul." And with this recipe, you'll be able to taste that soul for yourself – a culinary journey through the flavors and traditions of Spain.
what's next, serving tapas at 3pm on Tuesdays? and don't even get me started on the whole 'harmonious balance of smoky and earthy notes' thing... sounds like something my aunt would say after a glass of red wine 
can someone pls tell me where I can get some pimenton around here, btw?
i mean who wouldn't love smoky pimentón and caramelized pumpkin? 
it sounds so easy to make too, just roast some pumpkins and cook some chickpeas 
i can imagine this being a hit at school cafeteria lunches 
I love how pimentón adds that smoky depth to the sweet pumpkin... it's like a big ol' hug in a bowl 
. And can we talk about how easy it is? Just toss some ingredients together, let the oven do its thing, and voilà! You've got a delicious Spanish-inspired meal 
. I'm totally trying this out on my fam this weekend... who's up for an autumnal dinner party? 
! The use of pimentón is genius – it adds this smoky depth that elevates the dish from comfort food to cultural icon 
. But what really gets me thinking is how this recipe reflects our society's values: we're all about balance and harmony, right? I mean, you've got your smoky pimentón, your earthy pumpkin, and your succulent chickpeas all coming together in perfect sync 
. It's like Pizarro is saying, "Hey, food can be both nourishing and delicious – we don't have to choose between the two!" That's a message I can get behind 
. Maybe we should start calling this "food as cultural identity"? Just a thought 
.
I mean, come on, the guy's just tryin' to share his culture and heritage with us. It's not like he's tryin' to force-feed us some stuff we don't wanna eat or nothin'. The fact that it's a simple recipe doesn't make it any less special. And let's be real, who doesn't love a good smoky flavor? 
I'm obsessed w/ pimentón! 
The smoky flavor is everything! 
José Pizarro is a genius 
, who knew pumpkin & spinach could be so magical? 
The combo of textures is everything 
. Can't wait to try this recipe & taste that Spanish soul for myself 
. Chickpeas are the real MVPs though, who knew they'd be the perfect sidekick to pumpkin and spinach?
. I mean, pimentón is like, super expensive, right? And now José Pizarro is sharing his "secret" with us? No way, dude... that's just a marketing gimmick 
. And have you seen the pics of that pumpkin? It looks staged 
. Like, who even takes food pics for a cooking show? Not a real person, that's who. Someone's trying to sell us a bill of goods, and it's all about the pimentón... but what if he's just using it as an excuse to get rich off his brand? 
I'm onto you, José!