Baked Pumpkin with Herbed Barley and Chickpeas

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This sounds like a wonderful fall or winter dish. (Have not tried it yet, but storing it here for safe keeping)

Ingredients Nutrition


  1. Cut the top from the pumpkin slightly lower than for a jack-o’-lantern.
  2. Scoop out and discard seeds.
  3. Set aside.
  4. Preheat the oven to 400 degrees F.
  5. Cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear, not brown.
  6. Stir in the garlic and cook briefly.
  7. Cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan.
  8. Stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl.
  9. Spoon the mixture into the pumpkin and fit the lid back in place.
  10. Place on a small pizza pan in the lower center of the oven and bake for 1hour.
  11. The pumpkin should be lightly browned.
  12. Serve the pumpkin surrounded by large green leaves.
  13. Remove the lid and lean it against the side of the pumpkin.
  14. Serve a piece of the pumpkin with the filling.
Most Helpful

5 5

This is a 10 star dish! Lots of flavor. My husband that doesn`t like barley came back for thirds! I just loved it! Ok I cut the recipe in half no problem. I skipped the pumpkin not in season with no problem. I used cherry preserve and orange rind instead of the marmalade, No problem! And used regular not quick-cooking barley, just added orange juice to pot as it went dry! Took 30 minutes stove top! Daphne this was just wonderful!I loved this it will be made again. Thank you for turning me on to this delicious dish.

5 5

This is part of a birthday party dinner for 50 people for my husband this weekend. I did not use the pumpkin and also used regular barley. One of our guest is Iranian and she requested this recipe. She says that it reminds her of an Arabic dish that her mom used to make, but even better! Thanks for sharing!