Recipes
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.
Time & Serves
- Preparation time:
- Cooking time:
- Serves 4
Ingredients
- dash of oil
- 1 onion, peeled and finely chopped
- 1 tbsp minced garlic
- 1 tbsp paprika
- 500-600g pumpkin
- 300g can Craig’s Chickpeas, drained
- 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
Measurement
Conversions
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 with salt and pepper before serving over rice.
Avg. Recipe Rating 
( 4 Ratings, 662 added this to Cookbook)
Reviews of this Recipe
I really liked this. Although unfortunately the kids didn't.
A really good satisfying meal. It has become a favourite with everyone when it is served
ok
YUUUUUUM!!!!!!!!!!!!!!!!!!!!!! !!!