Butternut Pumpkin with Tomatoes and Chickpeas

    1 hour 15 minutes

    This is so easy to do and very healthy. Butternut pumpkin is roasted and served with a delicious chickpea sauce.

    3 people made this

    Serves: 4 

    • 2 medium butternut pumpkins
    • oil for coating/spraying
    • salt and pepper to taste
    • 1 tablespoon balsamic vinegar, or as needed
    • 1 tin (400g) tin chickpeas, drained
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 1 tin (400g) tinned chopped tomatoes
    • 300ml vegetable stock
    • 2 tablespoons tomato paste
    • large handful baby spinach

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C.
    2. Cut the pumpkins in half lengthways and put on a baking sheet cut side up. Drizzle or spray with oil and season generously drizzle with balsamic and roast for 45 minutes.
    3. Meanwhile put chickpeas, onion, garlic, tomatoes, stock and tomato paste into a large saucepan. Bring to boil and simmer for about 25 minutes, stirring occasionally until thickened.
    4. Season to taste. Stir in the baby spinach and cook till just wilted. Serve butternut with sauce poured over it.

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