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Ingredients
- 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
Method
1. Soak the chickpeas in enough cold water to cover overnight. Drain.
2. 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.
3. 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.
