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Chickpea and Pumpkin Casserole
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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.

Makes 4
Prep Time 15 minutes
Cook Time 20 minutes
Easy

Ingredients

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
i

Savoury Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Savoury Tomatoes are blended with onion, celery and capsicum to provide a great base for many Kiwi favourites.

Method

Step 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.
Step 2
Add the garlic and paprika and cook a further minute.
Step 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.
Step 4
Add the broccoli to the casserole, cover and simmer for a further 5 minutes until the vegetables are all tender.
Step 5
Season to taste before serving over rice.

Tips

What do I need?
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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
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