Ingredients
• 1 cup dried chickpeas
• 1 tablespoon olive oil
• 2 medium red onions, cut into wedges
• 600g butternut pumpkin, chopped
• 1 garlic clove, crushed
• 4 sprigs fresh lemon thyme
• 1 1/2 cups salt-reduced vegetable stock
• 200g cherry tomatoes
• 100g baby spinach
• 4 slices mixed-grain low-GI bread and lemon wedges, to serve
Method
1. Place chickpeas in a bowl. Cover with cold water. Stand overnight in a cool place. Drain and rinse under cold water.
2. Preheat oven to 180°C/160°C fan-forced. Place chickpeas in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, covered, for 30 minutes or until tender. Drain. Set aside.
3. Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add onion and pumpkin. Cook, stirring, for 10 minutes or until soft. Add garlic and thyme. Stir to combine. Add chickpeas, stock and tomatoes. Bring to the boil. Place in oven. Roast for 30 minutes or until pumpkin and chickpeas are tender. Remove from oven. Stir in spinach. Serve with bread and lemon wedges.
