Spiced Pumpkin and Chickpea Stew

• hidangan: Makes 6 portions
• jumlah masa: 33 minutes

Bahan-bahan

This freezes and reheats well and happens to be totally plant-based. It is incredibly filling and tasty – a great dinner with some yogurt and either couscous or rice on the side.

1 tbsp Tomato Puree

1 jar Chickpeas (full contents of the jar, undrained)

1 tin Chopped Tomatoes

1 tbsp Extra Virgin Olive Oil

1 large onion, finely diced

2 garlic cloves, grated

1 tsp sea salt flakes

1 tsp ground paprika

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp coriander

½ tsp ground black pepper

500g pumpkin, seeds removed, diced

200ml vegetable stock (just enough to cover)

Arahan

Heat oil in a large saucepan over a medium heat.

Add the onion, garlic and 1 tsp sea salt flakes and cook for approx. 5 minutes with a lid on, stirring occasionally, until softened.

Add all the spices. Cook for 1 minute then stir in the tomato puree and cook for approx. 30 seconds, stirring continuously, then add the pumpkin and the chickpeas and cook for 2 minutes more.

Add the tin of tomatoes and the stock. Bring to a simmer; cook for approx. 20-30 minutes (stirring occasionally) or until the pumpkin is tender.

Serve with couscous, rice or flatbread. Chill the remaining portions and either keep covered in the fridge for up to 3 days or wrap carefully and freeze for up to 1 month.

Top Tip: You can also blend the finished stew and serve it as a soup. Make it as smooth or chunky as you like!