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Main course · Spanish

Braised Pumpkin and Chickpea Stew

40 min Serves 4 ~241 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 500 g pumpkin, peeled and cubed
  • 400 g tinned chickpeas, drained
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 1 tsp sweet smoked paprika
  • 400 ml vegetable stock
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
241 kcal
Protein
9.3 g
Carbohydrate
28.1 g
of which sugars
6.5 g
Fat
9.6 g
of which saturates
1.4 g
Fibre
7.5 g
Salt
1.36 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.

  2. 2

    Stir in the smoked paprika, then add the pumpkin and vegetable stock. Bring to a simmer, cover and cook for 15 minutes until nearly tender.

  3. 3

    Stir in the chickpeas and simmer, uncovered, for 8-10 minutes until the pumpkin is fully tender and the stew has thickened.

  4. 4

    Season to taste and serve hot.

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