web analytics

Chickpea and Pumpkin Casserole

  • dash of oil
  • 1 onion, peeled and chopped
  • 1 tbsp minced garlic
  • 1 tbsp paprika
  • 500 – 600g pumpkin
  • 300g can of chickpeas
  • 400g can of watties tomatoes and courgettes
  • 1/2 cup of raisins
  • 1 cup vege stock or water
  • 2 cups brocolli

Heat oil in a heat proof casserole or lidded frying pan. Add the onion and cook for 3-5 minutes until soft.

Add the garlic and paprika and cook a further minute

Dice the pumpkin and add to the pan with the drained chickpeas, tomatoes and courgettes, raisins and stock or water. Cover and simmer for 10 minutes.

Add the brocolli to the casserole, cover and simmer for a further five minutes until the vegetables are all tender.

Submit a Comment

Your email address will not be published. Required fields are marked *