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Ingredients
- olive oil
- ground cumin ½ tsp
- paprika ½ tsp
- ground ginger ½ tsp
- Spanish onion 1, roughly chopped
- red pepper 1, cut into cubes
- pumpkin 250g, cut into cubes
- saffron a pinch, optional
- tomatoes 5, roughly chopped or chopped
- tomatoes 400g tin
- chickpeas 400g tin, rinsed and drained
Method
-
Step 1
Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir. Add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly.
-
Step 2
Add 250ml water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer. Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.
Nutritional Information
- Kcals 294
- Fat 9.2g
- Carbs 42.2g
- Protein 13.2g
