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Pumpkin & chick pea casserole
Pumpkin & chick pea casserole
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
Ingredients:
  • 1 onion, cut into wedges
  • 7.50 gm ground cumin
  • 3 tsp ground coriander
  • 1 tsp garam marsala
  • 1 tsp chilli powder
  • 2 x 400g cans chick peas, rinsed and drained
  • 800g can diced tomatoes
  • 3 zucchini, cut into 2cm thick slices
  • 1kg butternut pumpkin, peeled, deseeded, cut into 2cm chunks
  • 250g green beans
  • Salt and freshly ground pepper, to season
Instructions:
  • Sauté onion wedges in a frying pan with olive oil over high heat until softened. Add crushed garlic, ground cumin, ground coriander, garam marsala, and chilli powder.
  • Combine 2 cans of chickpeas (400g each), rinsed and drained, 1 can of diced tomatoes (800g), 3 zucchinis sliced into 2cm thick pieces, and 1kg of butternut pumpkin peeled, deseeded, and cut into 2cm chunks. Place everything into the crockpot.
  • Cook on Low for 4-6 hours or High for 2-3 hours. Add 250g green beans and cook for an additional 30 minutes on Low or High. Season generously with salt and freshly ground pepper. Serve with crusty bread.

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