YUUUUUUM!!!!!!!!!!!!!!!!!!!!!! !!!
Chickpea and Pumpkin Casserole
Canned chickpeas are a great staple to keep in your pantry. This recipe teams them with pumpkin, tomato and broccoli in a tasty vegetarian dish.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 1 onion, peeled and finely chopped
- 1 Tbsp crushed garlic
- 1 Tbsp paprika
- 500-600g pumpkin
- 300g can Craig’s Chickpeas, drained and rinsed
- 400g can Wattie's Savoury Tomatoes
- 1/2 cup raisins
- 1 cup vegetable stock or water
- 2 cups broccoli florets
- salt and pepper to taste
Method
1. Heat a dash oil in a heat-proof casserole or lidded frying pan. Add the onion and cook for 3-5 minutes until soft.
2. Add the garlic and paprika and cook a further minute.
3. Dice the pumpkin and add to the pan with the drained Craig’s Chickpeas , Wattie’s Savoury Tomatoes , raisins and stock or water. Cover and simmer for 10 minutes.
4. Add the broccoli to the casserole, cover and simmer for a further 5 minutes until the vegetables are all tender.
Season to taste before serving over rice.
