This is one of my favourite recipes of all time. Its on page 190 of Vegetarian Cooking: a commonsense guide (Murdoch Books), which was given to me by one of my good friends, Lisa while I was recuperating in Sir Charles Gairdner Hospital from pancreatitis. It's simple, healthy and delish. Enjoy.
What you'll need:
11/2 cups dried chickpeas (I use a tin of pre-soaked chickpeas)
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
3 teaspoons ground cumin
1/2 teaspoon chilli powder (optional)
1/2 teaspoon allspice
400g tin chopped tomatoes
11/2 cups vege stock
300g pumpkin, peeled and cut into large dice
150g green beans, trimmed
200g baby squash, quartered
2 tablespoons tomato paste
1 teaspoon dried oregano
Soak chickpeas in enough cold water to cover overnight. Drain. (Or, just skip this step like I do and use the convenient method of tinned chickpeas). Heat olive oil in saucepan. Add onion and garlic and saute until soft. Add cumin, chilli powder and all spice. Cook, stirring for 1min. Add chickpeas, tomato, and stock. Bring to boil then reduce heat, cover and simmer for one hour, stirring occasionally. Stir in the pumpkin, beans, squash, tomato paste and oregano. Cover and simmer for further 15mins then remove lid and simmer until sauce thickens. Serve hot. Also tasty with rice.
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