Pumpkin, Caulie and Chickpea Hot Pot

Serves 4

  • 1/3 cup chickpeas soaked overnight
  • 1/2 Kg Butternut Pumpkin cubed
  • 1 small Parsnip cubed
  • 1 small Red Capsicum chopped
  • 1 small Onion sliced
  • 1 Zucchini chunked
  • ¼ small Cauliflower in florets
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tin Tomatoes
  • 4 tbs Tomato Paste
  • ¼ cup Water to make stock
  • 1 tbs Braggs
  • 2 tbs Fresh Coriander chopped

  1. Cook chickpeas.
  2. Mix spices together. Sprinkle spices over onion and roast until fragrant.
  3. Preheat Oven to 200°c. Roast pumpkin and parsnip on a lightly greased tray (using Olive Oil) – then when nearly done add the capsicum, cauliflower and zucchini.
  4. Put the roasted vegetables into a casserole dish and stir through.
  5. Combine tomatoes, tomato paste and stock (water and Braggs) and fold through the vegetables. Heat through with the lid on.
  6. Add cooked chickpeas, stir in fresh coriander and check seasonings.
  7. Serve.
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