Pumpkin & Chickpea Casserole
Prep 10 mins • Cook 30 mins • Serves 4 to 6
• 1 tbsp olive oil • 2 medium red onions, cut in wedges • 500 g pumpkins, cut into 4-cm thick wedges • 1 garlic clove, crushed • 4 sprigs lemon thyme • 1 can (400 g) chickpeas, rinsed, drained • 1½ cups vegetable stock • 250 g punnet cherry tomatoes • 100 g baby spinach • ½ cup pitted green olives • Instant couscous, lemon cheeks, to serve
1 Preheat oven to moderate, 180 C.
2 In a large, flameproof casserole dish, heat oil on medium. Add onions and pumpkin. Cook, stirring 3 to 4 mins, until onion is tender. Mix in garlic and thyme.
3 Add stock and tomatoes. Bring to boil. Season to taste.
4 Bake, covered, 15 mins. Stir in chickpeas. Bake a further 5 to 10 mins, until pumpkin is tender.
5 Remove from oven. Stir spinach and olives through. Serve with couscous and lemon cheeks.
TIP: If you like a spicy kick to your meal, add 1 chopped long green chilli along with garlic and thyme. If using dried chickpeas, place 1 cup in a bowl and cover with water. Soak overnight. Drain, rinse, then transfer to a saucepan. Cover with water and simmer, covered, 30 mins. Drain and set aside. Add to casserole in step 3 with the stock and tomatoes.