2 Tbsp olive oil
3 cloves garlic, sliced
1 Tbsp finely grated ginger
1 small red chilli, chopped
500g pumpkin, peeled and chopped
1 Tbsp ground coriander
1 Tbsp ground cumin
2 x 400g can chickpeas
2 x 400g can cherry tomatoes
1/2 bunch silverbeet, trimmed & chopped
Sea salt and cracked black pepper
Steamed rice and thick natural yoghurt, to serve
Heat the oil in a large deep-sided frying pan over medium heat.
Add the garlic, ginger, chilli and pumpkin and cook for 10-15 minutes, or until just tender.
Add the coriander and cumin and cook for 1 minute. Rinse and drain the chickpeas, then add with tomatoes, silverbeet, salt and pepper, cover and cook for 3-5 minutes or until silverbeet has wilted.
Serve with steamed rice and yoghurt.
Tip: If you can't find canned cherry tomatoes, use chopped tomatoes instead.