|12||Pickling onions (Main)|
|2 cups||Butternut pumpkin, peeled and diced (Main)|
|390 g||Chickpeas, tinned (Main)|
|1 Tbsp||Tomato paste|
|1 cup||Red wine|
|½ cup||Vegetable stock|
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- Heat a large pan with a lid. Peel the onions and add to the saucepan with 2 Tbsp of olive oil, toss then add the unpeeled garlic, cover and cook for 20 minutes.
- Set the garlic aside to cool, remove the onions. Add the pumpkin to the pan, season and cook stirring occasionally, for 20 minutes.
- Add the drained and rinsed chickpeas to the pot with the tomato paste, wine and stock. Return the onions to the pan. Gently simmer for a further 20 minutes.
- Serve the chickpeas and pumpkin with the sauce and onions. Squeeze the roasted garlic out of its skin and add to the dish before adding extra freshly ground black pepper.