Chickpea and roast pumpkin casserole

• porce: 4 servings
• celkový čas: 1 hour

Ingredience

250g raw chickpeas, soaked overnight

half small pumpkin, cut into half-moon wedges

2 tbsp vegetable oil

1 onion, halved and finely sliced

1 carrot, sliced

2 tbsp grated ginger

2 garlic cloves, grated

400g tinned cherry tomatoes

2 tbsp honey

2 cinnamon sticks

1 tsp salt

½ tsp ground pepper

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground ginger

600ml water or stock

yoghurt, coriander and dukkah to serve

Pokyny

Heat the oven to 160C.

Coat the pumpkin with one tablespoon of olive oil, season well and bake on the top shelf of the oven for one hour until golden.

Heat two tablespoons vegetable oil in a deep, heavy-based, lidded pan or heatproof, heavy-based casserole and cook the onions, carrot, ginger and garlic for 10 minutes until softened. Add the drained chickpeas, tomatoes, honey, cinnamon, salt, pepper, ground spices and the water or stock and bring to the boil.

Cover and bake in the oven for 45 minutes, adding more water or stock as needed to keep it thickly soupy.

To serve, arrange roast pumpkin on top, drizzle with yoghurt, and scatter with coriander leaves and dukkah.