Name: Chickpea & Pumpkin Casserole
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

CategoryMain Dishes

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:

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