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Pumpkin and Chickpea Ratatouille

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“Recipe from Womens Weekly magazine and stated to be from the WW "Pantry" cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220°C.
  2. Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
  3. Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
  4. Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
  5. Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.

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