Chickpea and Pumpkin Casserole

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Chickpea and Pumpkin Casserole

 

 

1 cup dried chickpeas (garbanzo bean)

4 teaspoons olive oil

2 medium red onions, cut into wedges

600 g (21 oz) butternut pumpkin (squash), chopped

1 garlic clove, crushed

4 sprigs fresh lemon thyme

1 1/2 cups salt-reduced vegetable stock

200 g (7 oz) cherry tomatoes

100 g (3 1/2 oz) baby spinach

 

4 slices mixed-grain GF bread, to serve

lemon wedges, to serve

 

 

1. Place chickpeas in a bowl. Cover with cold water. Stand overnight

in a cool place. Drain and rinse under cold water.

 

2. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan-forced.

 

3. Place chickpeas in a saucepan. Cover with cold water. Bring to the

boil over high heat. Reduce heat to medium. Simmer, covered, for 30

minutes or until tender. Drain. Set aside.

 

4. Heat oil in a large, heavy-based flame-proof casserole dish over

medium-high heat. Add onion and pumpkin. Cook, stirring, for 10

minutes or until soft.

 

5. Add garlic and thyme. Stir to combine.

 

6. Add chickpeas, stock and tomatoes. Bring to the boil.

 

7. Place in oven. Roast for 30 minutes or until pumpkin and chickpeas

are tender.

 

8. Remove from oven. Stir in spinach. Serve with bread and lemon wedges.

 

 

Serves 4.