Warm up with this high fibre and high protein winter classic.


·       600g pumpkin, diced

·       1 garlic bulb, peeled and broken into cloves

·       1 onion, peeled and cut into quarters

·       Canola oil spray

·       450g chickpeas, drained

·       1 litre vegetable stock

·       1 litre water

·       1 teaspoon pepper

·       1 teaspoon rosemary, roughly chopped

·       2 slices wholemeal bread

Preheat oven to 180°C. Place pumpkin, onion and garlic onto a baking tray, spray with oil and place in the oven to bake for 30 minutes.

When pumpkin is cooked, add pumpkin, garlic, onion, chickpeas, water and stock to a large pot. Cover the pot with a lid and b ring to the boil. Reduce heat and simmer for 20 minutes.

When cooked, place contents of the pot into a blender and puree.

Serve hot with cracked pepper, rosemary and wholemeal bread slices.

Melanie McGrice in the kitchen

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