500 g of chickpeas, from a jar, drained
300 g of pumpkin, cubed
1 teaspoon of tomato paste
200 ml of tomato sauce
3 basil leaves
1 carrot, sliced
1 tablespoon of fresh chopped parsley
1 handful of chopped kale, spinach or chard
2 cloves of garlic
Salt and pepper to taste
1 teaspoon of olive oil
200 g of jasmine rice
500 ml of vegetable stock
Prepare all your ingredients. Slice the carrot and chop the onion and garlic.
In a pot heat the olive oil and saute the onion and carrot for 5 minutes. Add the garlic and cook for 2 more minutes stirring constantly.
Season with salt and pepper and add the basil leaves, the tomato sauce, and paste and stir to combine everything.
In the meantime, in a smaller pot add the rice, 1/2 a teaspoon of salt and double the amount of water and cook it until it's al dente, for 25 minutes approx.Taste it to see if it's done.
Add the pumpkin cubes and the stock.
Bring the stew to a boil and cook it on medium-low heat for 10 minutes until the pumpkin is almost cooked.
Add the chickpeas, fresh parsley, chard (kale or spinach) and cook for 10 more minutes and it's done.
Thank you Silvi, I'll be looking forward too winter, so i can make this recipe of yours! I cook a vegetarian meal once a week. I may use 1/2 a tin tomatoes, instead of the tomato sauce, which seems to have a lot of sugar in it.