Chickpea & Pumpkin Casserole

    Category
    Yields1 Serving
    Ingredients:
     Some vegetable broth for sauté
     1 Large onion, peeled and chopped
     2 Cloves garlic, crushed
     1 400ml tin diced tomatoes
     1 tsp Dried cumin, turmeric, sweet paprika
     3 cups Butternut squash, peeled and diced into small cubes
     1 400g chickpeas, drained and rinsed
     2 tbsp Lemon juice and some rind
     1 tsp Vegetable stock powder, optional, but gives it nice flavour
     2 dashes Low salt Tamari for additional savoury taste
     S+P
     Fresh coriander for garnish
    Directions:
    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...

    Ingredients

    Ingredients:
     Some vegetable broth for sauté
     1 Large onion, peeled and chopped
     2 Cloves garlic, crushed
     1 400ml tin diced tomatoes
     1 tsp Dried cumin, turmeric, sweet paprika
     3 cups Butternut squash, peeled and diced into small cubes
     1 400g chickpeas, drained and rinsed
     2 tbsp Lemon juice and some rind
     1 tsp Vegetable stock powder, optional, but gives it nice flavour
     2 dashes Low salt Tamari for additional savoury taste
     S+P
     Fresh coriander for garnish

    Directions

    Directions:
    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...

    Chickpea & Pumpkin Casserole