Pumpkin turns soft and sweet inside, while the chickpeas develop roasted edges with the harissa. A bright sauce of yogurt, lemon, and coriander balances the heat; warm flatbreads make it a complete meal.
Pumpkin and chickpeas make a hearty base with contrasting textures: the pumpkin turns soft inside and develops brown, lightly caramelized spots around the edges; well-drained chickpeas become drier and firmer in the oven. Harissa gives both a warm, spicy flavor. The heat varies by brand, so taste the paste first and use a little less if it’s particularly hot. The yogurt-lemon sauce is deliberately cool and bright, so the harissa doesn’t overpower everything.
The oven needs to be properly hot before the vegetables go in. Cut the pumpkin into chunks about two and a half centimeters across so it cooks through without falling apart. Pat the chickpeas dry with a clean kitchen towel or paper towels: any moisture left on them will make them soft rather than crisp. Give everything room on the sheet pan; a crowded pan creates steam and the edges stay pale. Two sheet pans are more convenient if the ingredients are crowded together.
Pumpkin is widely available in the Netherlands, especially in autumn, but most varieties can also be found outside that season. Hokkaido pumpkin can be roasted with the skin on if it’s firm and clean; butternut squash is generally more pleasant peeled. Use plain canned or jarred chickpeas and rinse them well. Harissa is a North African chili paste with many different formulations; this dish doesn’t call for any particular regional version. If you don’t have harissa, a combination of chili flakes and a little cumin will add heat, but won’t have the same full flavor.
For the sauce, stir in the lemon gradually and taste before adding extra salt: yogurts vary in tartness, and harissa sometimes already contains salt. Whole-milk yogurt makes a creamy sauce; Greek yogurt can be thinned with a splash of water. Use the coriander both in the sauce and on top for a fresh, green note. If you prefer to avoid coriander, you can use flat-leaf parsley instead; it changes the aroma but keeps the dish fresh.
Serve the roasted pumpkin and chickpeas straight away with the sauce on the side or spooned over the top, so the roasted edges don’t soften right away. Warm flatbreads are handy for scooping up the sauce and any loose chickpeas. Store leftovers covered in the refrigerator and reheat thoroughly within two days. The chickpeas will lose some of their crisp coating; if you like, reheat them separately on a sheet pan in the oven and add the sauce at the table.
Preheat the oven to 220 °C (fan 200 °C). Line a large sheet pan with parchment paper. Use two pans if the ingredients would otherwise be too crowded.
Peel the butternut squash if needed, remove the seeds, and cut the flesh into chunks about 2½ cm across. Pat the chickpeas thoroughly dry with paper towels or a clean kitchen towel.
In a large bowl, mix the olive oil, harissa, cumin, salt, and pepper. Add the pumpkin and chickpeas and toss until everything is lightly coated. Spread in a single layer on the sheet pan.
Roast for 30–35 minutes, tossing halfway through. The pumpkin is ready when a knife slides into it easily and the edges are browned; the chickpeas will have a roasted coating. Start checking at 25 minutes, as ovens and harissa can vary.
Meanwhile, stir the yogurt together with the lemon juice, lemon zest, and about two-thirds of the coriander. Taste and add salt if needed.
Warm the flatbreads in the oven for the last few minutes, or according to the package instructions. Divide the roasted pumpkin and chickpeas among plates, spoon the sauce alongside, and scatter the remaining coriander on top. Serve with the warm flatbreads.
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