PUMPKIN, CHICKPEA AND CHILLI ZUCCHINI SLICE

Super Food Ideas - - THIS MONTH -

SERVES 15 PREP 20 MIN­UTES (PLUS 15 MIN­UTES

STAND­ING) COOK 40 MIN­UTES

500g but­ter­nut pumpkin, peeled, cut into 2.5cm pieces 3 zucchini, grated 4 green onions, sliced 400g can chick­peas, drained, rinsed 1 long red chilli, chopped 2 gar­lic cloves, crushed ½ cup fresh basil leaves, torn, plus ex­tra leaves to serve 2 ta­ble­spoons chopped fresh oregano 2 cups grated tasty cheese 1½ cups self-rais­ing flour 8 eggs ½ cup milk ½ cup ex­tra vir­gin olive oil

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roast­ing pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan. 2 Com­bine pumpkin, zucchini, onion, chick­peas, chilli, gar­lic, basil and oregano in a large bowl. Add 1½ cups cheese and flour. Mix well to com­bine. 3 Whisk eggs, milk and oil in a bowl. Add to veg­etable mix­ture. Mix well to com­bine. Sea­son with salt and pep­per. Pour mix­ture into pre­pared pan, spread­ing to level. Sprin­kle with re­main­ing cheese. Bake for 40 min­utes or un­til top is golden and mix­ture is firm to touch. Stand for 15 min­utes. Serve warm or cold, sprin­kled with ex­tra basil. NU­TRI­TION: (per serve) 1074kj; 16.1g fat; 5.4g sat fat; 10.6g pro­tein; 16.8g carbs; 2.8g fi­bre; 127mg chol; 294mg sodium.

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