Pumpkin, Chickpea & Chorizo Bake
SERVES 4 PREPARATION 15 MINUTES COOKING 55 MINUTES
1 tablespoon olive oil 1 chorizo, finely chopped 1 red onion, chopped 1 red capsicum, seeded, sliced 2 garlic cloves, finely chopped 2 teaspoons rosemary leaves,
chopped 200g sourdough bread, cut
into chunks 750g butternut pumpkin, 1 cup skins reserved, cut into 2cm wedges ½ cup finely grated
parmesan 2 x 400g cans diced tomatoes 400g can chickpeas, rinsed,
drained 1 cup water chopped parsley to serve
1. Preheat oven to 180°C. 2. In a saucepan, heat oil on medium. Sauté chorizo for 2-3 minutes until golden. 3. Add onion, capsicum, garlic and rosemary. Sauté for 3-4 minutes until onions are tender. 4. Combine bread, reserved pumpkin skins and parmesan in a large bowl. Set aside.
5. Add pumpkin, tomatoes, chickpeas and water to a saucepan. Cook on high, covered, for 10-12 minutes or until pumpkin is just tender. Season. 6. Transfer to a 10-cup baking dish. Spread bread topping over. Spray with olive oil and bake for 30-35 minutes or until topping is crisp. Serve scattered with parsley. Accompany with salad, if desired.