Kumara and Chickpea Stew
1 tablespoon olive oil
1 onion, finely chopped
2-4 garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1 teaspoon salt
0.5 tsp ground cumin
400g canned chopped tomatoes
1 teaspoon brown sugar
350g pumpkin or kumara or a mixture, cubed (2cm)
2 tablespoons lemon juice
500g chickpeas, cooked and drained
1 pinch salt and fresh ground black pepper
3 tablespoons unsweetened natural yoghurt
1 handful parsley, chopped
- In the morning, put a cup or so of chickpeas to soak in 4 cups water.
- About 2 hours before the meal, drain the chickpeas and cook them for about an hour in four fresh cups water - until soft with just a hint of crispness.
- Drain these and reserve. (I usually do about 2-3 times the chickpeas I will need and freeze the remainder so as to short circuit the soaking and cooking on a later ocasion.)
- Heat a large deep frying pan over a medium to high heat. Add the olive oil, onion, and salt. Cook, stirring for 5 minutes, or until the onions are soft and translucent. Add the cumin, garlic and ginger and cook for a minute or two longer.
- Add the tomatoes, sugar, pumpkin and lemon juice and bring to the boil. Cook for about 15 minutes or until the pumpkin is soft. Add the chickpeas and cook for 5 minutes longer.
- Season with salt and freshly ground pepper, spoon some yogurt on top and sprinkle with parsley (or green coriander).
- Optional: Serve with naan bread.
I served this up the next day and got an even more favourable response than I did for the original meal.
You will need
1 square savoury shortcrust pastry
1 round tablespoon sour cream
1 cup grated cheese
Salt and pepper
1-1.5 cups leftover pumkin and chickpea stew
What to do
- Combine the eggs, salt and pepper, and sour cream, and blend.
- Add the cheese and stir.
- Add the leftover stew and stir
- Line a 200-225mm square non-stick baking dish with the pastry. I make a 40-50mm diagonal cut at each corner of the pastry square and simply overlap the flaps. (If your non-stick is starting to fade, wipe the inside of the dish with butter, and dust with flour before adding the pastry.)
- Pour in the egg and stew mix level with top of pastry case. there will be a little rising, but not enough to cause problems.. (There is no need to prebake the pastry case)
- Place in a 180°C oven for 45 minutes and check to see whether centre has set. If not, bake for a further 10 minutes or so until done.
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