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  • 1 onion, peeled and finely chopped
  • 1 Tbsp crushed garlic
  • 1 Tbsp paprika
  • 500-600 g pumpkin
  • 400 g can Wattie's Chickpeas in Springwater
  • 400 g can Wattie's Savoury Tomatoes
  • ½ cup raisins
  • 1 cup vegetable stock or water
  • 2 cups broccoli florets
  • salt and pepper to taste


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 Wattie'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.

Rate and Review

8 Ratings Chickpea and Pumpkin Casserole

Reviews (8)

Glynis's Review | Rating

YUUUUUUM!!!!!!!!!!!!!!!!!!!!!! !!!

Lisa's Review | Rating


zena's Review | Rating

A really good satisfying meal. It has become a favourite with everyone when it is served

Justine's Review | Rating

I really liked this. Although unfortunately the kids didn't.

Jonathan Someone's Review | Rating

Made 3 times so far, and really like it. Add a can of watties Korma and some cumin to make it a 5/5 meal.

Susan Irwin's Review | Rating

Family really loved it and was easy to make.

ciara funnell's Review | Rating

Quick, nutritious mid week meal. my family especially my toddler love this meal.

Linda's Review | Rating

Will this freeze okay?

Reply from The Food in a Minute team

Hi Linda,

Yes this casserole is suitable for freezing. To ensure best results we would advise leaving the broccoli out of the original recipe before freezing. When the meal has been re-heated from frozen add some pre-cooked broccoli to the end dish.

The Food in a Minute team