Ready in 30 minutes
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground ginger
1 red onion, roughly chopped
1 red pepper, cut into cubes
250g pumpkin, cut into cubes
pinch of saffron, optional
5 tomatoes, roughly chopped, or a 400g tin of chopped tomatoes
400g chickpeas, rinsed and drained
1. Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir.
2. Add the vegetables and fry for five minutes, keeping them moving so they brown evenly.
3. Add 250ml water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer.
4. Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.
294 calories, protein 13.2g, carbohydrate 42.2g, fat 9.2 g, saturated fat 0.3g, fibre 0g, salt 0g.
Recipe from BBC Good Food magazine (www.bbcgoodfood.com).
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