Spicy Chickpeas and Vegetables

Preparation time: 25 min. + overnight soaking

Total cooking time: 1 hour 30 min.

Serves: 4

INGREDIENTS:

1 ½ cups (330g) dried chickpeas

1 tablespoon coconut oil

1 large onion, chopped

1 clove garlic, crushed

3 teaspoons ground cumin

½ teaspoon chilli powder

½ teaspoon allspice

425g canned peeled tomatoes, crushed

1 ½ cups (375ml) organic low salt vegetable stock

300g pumpkin, cut into large cubes

150g green beans, topped and tailed

200g button squash, quartered

2 tablespoons tomato paste

1 teaspoon dried oregano

DIRECTIONS:

1. Place the chickpeas in a large bowl; cover with cold water and soak overnight; drain.
2. Heat the coconut oil in a large pan; add the onions and garlic and stir-fry for 2 minutes or until tender. Add the cumin, chilli powder and allspice; stir fry for 1 minute. Add the chickpeas, tomatoes, and stock to the pan. Bring to a boil; reduce heat and simmer, covered, for 1 hour, stirring occasionally.
3. Add the pumpkin, beans, squash, tomato paste and oregano. Stir to combine. Simmer, covered, for another 15 minutes. Remove the lid from the pan and simmer, uncovered, for another 10 minutes to reduce and thicken sauce slightly.

Note: if you are in a hurry, substitute canned chickpeas. Drain and rinse thoroughly before use.