Pump­kin, Chick­pea & Chorizo Bake

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 55 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

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.

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