R E C I P E | SUNDAY SUPPERS

Posted by Kendall Palghat on

P U M P K I N    &    C H I C K P E A   T A G I N E
I N G R E D I E N T S
1 to 2 Tablespoons Olive Oil
1 Onion, chopped finely
2 Garlic Cloves, smashed and chopped finely
500 g Butternut or Jap Pumpkin, seeded and cut into bite-sized pieces
1 small Red Chilli, sliced or dried Chili flakes
1 teaspoon Ground Cumin
400 g can Chickpeas
810 g can Chopped Tomatoes
1 cup water, chicken stock or vegetable stock
Fresh Coriander or Parsley, chopped
S T E P    O N E:
In a large saucepan, heat oil and cook onion until transparent.
S T E P   T W O:
Add garlic, pumpkin, chilli and cumin and cook for a few minutes.
S T E P    T H R E E:
Add chickpeas, tomatoes and liquid, cover and simmer for about 15 minutes or until pumpkin is cooked.
S T E P    F O U R:
Sprinkle with herbs and serve with couscous or rice.
F I N A L    S T E P S:
Can also add poached chicken or fish to the final dish, if desired.
Serves 6.