A little word about chickpeas – they are a starchy carbohydrate but they do contain protein – best to eat in moderation. They are a brilliant substitute for meat, as demonstrated here in this filling meal. The dish also includes pumpkin and sweet potato so eat as it is, there’s no need to add rice or other extras. Trust me – it’s the perfect comfort dish for snowy days & make lots as it’s so easy to warm up.
- 2 cups of chopped pumpkin (or any squash)
- 2 sweet potatoes, peeled and cut into cubes
- 2 leeks, diced into half moons
- 1 white onion, peeled and finely diced
- 1 400ml can of coconut milk
- 2cm cube of fresh ginger
- 1 tsp ground turmeric (or a nice 2cm chunk of fresh turmeric)
- 1 glass jar of cooked chickpeas in water, rinsed and drained
- ½ tsp ground cumin
- ½ tsp ground coriander
- 400ml filtered water or stock
- Salt & pepper to taste
- Fresh coriander to sprinkle on top
- Heat oven to 160 C
- Sauté the onion, garlic and leeks in the coconut oil to soften. Do not brown.
- Add the pumpkin, sweet potato and ginger and mix well.
- Add the chickpeas and spices then pour over the coconut milk and water/stock. Stir well.
- Cover and put into the oven for 30 mins.
- Before serving, sprinkle with fresh coriander and season to taste.
This also works really well in a slow cooker using dried chickpeas.