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.
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