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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 |
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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.
INGREDIENTS
Made with
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?
Select All
1
1 onion, peeled and finely chopped
2
1 Tbsp crushed garlic
3
1 Tbsp paprika
4
500-600 g pumpkin
5
400 g can Wattie's Chickpeas in Springwater
6
400 g can Wattie's Savoury Tomatoes
7
½ cup raisins
8
1 cup vegetable stock or water
9
2 cups broccoli florets
10
salt and pepper to taste
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