Name: Chickpea And Pumpkin Casserole Recipe
Total time: 445 min
Yield: 4
Cuisine: French

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Protein

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Vitamins & Minerals

Super-healthy vegetables bathe alongside protein-rich chickpeas in this easy vegetarian winter warmer. 

How to make Chickpea And Pumpkin Casserole Recipe

Kirrily La Rosa

Crawler

French

<p>Super-healthy vegetables bathe alongside protein-rich chickpeas in this easy vegetarian winter warmer. </p>

Dried chickpeas

Olive oil

Medium red onions,  cut into wedges

Butternut pumpkin,  chopped

Garlic Clove,  Crushed

Fresh lemon thyme

Massel vegetable liquid stock

Cherry tomatoes

Baby spinach

Slices mixed grain low gi bread,  to serve

Place chickpeas in a bowl. Cover with cold water. Stand overnight in a cool place. Drain and rinse under cold water.

step 1

Preheat oven to 180c/160c fan-forced. 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.

step 2

Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add onion and pumpkin. Cook, stirring, for 10 minutes or until soft. Add garlic and thyme. Stir to combine. Add chickpeas, stock and tomatoes. Bring to the boil. Place in oven. Roast for 30 minutes or until pumpkin and chickpeas are tender. Remove from oven. Stir in spinach. Serve with bread and lemon wedges.

step 3

Taste