Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • <p>1. Heat the oven to 160C.</p> <p>2. Coat the pumpkin with one&nbsp;tablespoon of olive oil, season well and bake on the top shelf of the oven for one&nbsp;hour until golden.</p> <p>3. Heat two tablespoons&nbsp;vegetable oil in a deep, heavy-based, lidded pan or&nbsp;heatproof, heavy-based casserole&nbsp;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.</p> <p>4. Cover and bake in the oven for 45 minutes, adding more water or stock as needed to keep it thickly soupy.</p> <p>5. To serve, arrange roast pumpkin on top, drizzle with yoghurt, and scatter with coriander leaves and dukkah.</p>