Ingredients

The following ingredients have 4 Servings
  • 330g dried chickpeas (soak overnight)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 3 teaspoons ground cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon allspice
  • 400g tin chopped tomatoes
  • 375ml vegetable stock
  • 300g pumpkin (winter squash), peeled and cut into large dice
  • 150g green beans, trimmed
  • 200g baby (pattypan) squash, quartered
  • 2 tablespoons tomato paste (concentrated purée)
  • 1 teaspoon dried oregano

Instruction

  • <p><strong>1.</strong> Soak the chickpeas in enough cold water to cover overnight. Drain.</p> <p><strong>2.</strong> Heat the olive oil in a large saucepan. Add the onion and garlic and sauté for 3 minutes, or until softened. Add the cumin, chilli powder and allspice and cook, stirring, for 1 minute. Add the chickpeas, tomato and stock. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, stirring occasionally.</p> <p><strong>3.</strong> Stir in the pumpkin, beans, squash, tomato paste and oregano. Cover and simmer for 15 minutes, then remove the lid and simmer, uncovered, for a further 10 minutes to reduce and thicken the sauce slightly. Serve hot.</p>