Chickpea & Pumpkin Casserole

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So quick and easy, yet full of flavour. This will make 3 to 4 portions. Great dish to cook ahead and reheat when you come home late.


  • Pumpkin curry with chick-peas

    some vegetable broth for sauté

  • 1 Large onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 1 x 400ml tin diced tomatoes
  • 1 Tsp of dried cumin, turmeric, sweet paprika
  • 3 Cups butternut squash, peeled and diced into small cubes
  • 1 x 400g chickpeas, drained and rinsed
  • 2 Tablespoons lemon juice and some rind
  • 1 teaspoon vegetable stock powder, optional, but gives it nice flavour
  • 2 splashes of low salt Tamari for additional savoury taste
  • S+P
  • Fresh coriander for garnish


  1. Heat a saucepan. Add a splash of broth.
  2. Add the onion and garlic and stir over medium heat until onion softens. Add splashes of broth to prevent burning
  3. Add cumin, turmeric and paprika. Stir and cook for a further 2 minutes.
  4. Add stock powder, tamari, cubed pumpkin, chopped tomatoes, chickpeas and lemon rind.
  5. Bring to the boil. Stir, then reduce to a gentle simmer.
  6. Cover and cook for 25 minutes or until the pumpkin is tender.
  7. If needed add a splash of water to thin out.
  8. Once cooked, stir in lemon juice, salt, pepper and coriander.
  9. Serve with brown rice or quinoa.
  10. Tastes even more delicious as a left-over reheat…