Chickpea & roast pumpkin casserole. #vegetarian.

A fabulous vegetarian dish with lots of flavour but I would double the amount of fresh ginger and garlic. It’s adulterated from goodfood who say ‘this is a spicy stew of garlic, ginger, turmeric, onions and carrots with pumpkins roast sweetly on another shelf, combined at the table with yoghurt, dukkah and coriander.”

You need for 4 fashionista:

250g raw chickpeas, soaked overnight or 1 can of chickpeas
half small pumpkin, cut into half-moon wedges
2 tbsp vegetable oil
1 onion, halved and finely sliced
1 carrot, sliced
2 tbsp grated ginger
2 garlic cloves, grated
400g tinned cherry tomatoes
2 tbsp honey
2 cinnamon sticks
1 tsp salt
½ tsp ground pepper
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
600ml water or stock
yoghurt, coriander and dukkah to serve

• Pour a wine or three.
• Throw on Prada dress.
• Heat the oven to 160C.
• Chop up the pumpkin then moisterise the pumpkin with one tablespoon of olive oil, season well and bake on the top shelf of the oven for one hour until golden as a Chloe bag
• Chop carrot, ginger, garlic and onions into the size of Gucci clasp.
• Heat two tablespoons vegetable oil in a deep, heavy-based pan with a lid ( you’re going to put in oven) and cook the onions, carrot, ginger and garlic for 10 minutes until as softened as your face after la Mer.
• Add the drained chickpeas, tomatoes, honey, cinnamon, salt, pepper, ground spices and the water or stock and bring to the boil.
• Cover and bake in the oven for 45 minutes, adding more water or stock as needed to keep it thickly soupy.
• To serve, arrange roast pumpkin on top, drizzle with yoghurt, and scatter with coriander leaves and dukkah.
• Yum