Pumpkin and Chickpea Ratatouille

Recipe by Jubes
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220°C.
  • Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
  • Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
  • Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
  • Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.
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