Chickpea and Pumpkin Stew

Posted 2016-12-06 by silvi ⇒ follow

This is a very hearty dish, that’s delicious, easy to make and really comforting on these cold days.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3

Ingredients

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
1 onion
2 cloves of garlic
Salt and pepper to taste
1 teaspoon of olive oil
200 g of jasmine rice
500 ml of vegetable stock

Method

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.