Amanda Laird: Slow-cooked chickpeas with pumpkin and roasted garlic

Slow-cooked chickpeas with pumpkin and roasted garlic. Photo / Babiche Martens

Serves 4

12 pickling onions
Olive oil
12 cloves garlic
2 cups peeled and diced butternut pumpkin
Salt and freshly ground black pepper
1 x 390g tin chickpeas
1 Tbs tomato paste
1 cup red wine
½ cup vegetable stock

1 Heat a large pan with a lid. Peel the onions and add to the saucepan with 2 tablespoons of olive oil, toss then add the unpeeled garlic, cover and cook for 20 minutes.

2 Set the garlic aside to cool, remove the onions. Add the pumpkin to the pan, season and cook stirring occasionally, for 20 minutes.

3 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.

4 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.