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


  1. In the morning, put a cup or so of chickpeas to soak in 4 cups water.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Season with salt and freshly ground pepper, spoon some yogurt on top and sprinkle with parsley (or green coriander).
  7. Optional: Serve with naan bread.

Leftover Quiche

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

2 eggs
1 round tablespoon sour cream
1 cup grated cheese
Salt and pepper

1-1.5 cups leftover pumkin and chickpea stew

What to do

  1. Combine the eggs, salt and pepper, and sour cream, and blend.
  2. Add the cheese and stir.
  3. Add the leftover stew and stir
  4. 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.)
  5. 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)
  6. 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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