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