Cook your chickpeas in a spicy, immune-boosting stew of garlic, ginger, turmeric, onions and carrots as pumpkins roast sweetly on another shelf, then combine at the table with yoghurt, dukkah and coriander.
Ingredients
- 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
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