PUMPKIN, CHICKPEA & CHORIZO BAKE

SERVES 4 PREP 15 MINS COST PER SERVE $3.15 COOK 55 MINS PER SERVE 2175kj

1 tbsp olive oil 1 chorizo, finely chopped 1 red onion, chopped 1 red capsicum, seeded, sliced 2 garlic cloves, finely chopped 2 tsp chopped rosemary leaves 200g sourdough bread, chunks 750g butternut pumpkin, 1 cup skins reserved, 2 cm wedges ½ cup finely grated Parmesan 2 x 400g cans diced tomatoes 400g can chickpeas, rinsed, drained 1 cup water chopped parsley, to serve

Preheat oven to moderate, 180°C. In a saucepan, heat oil on medium. Saute chorizo 2-3 minutes until golden. 3 Add onion, capsicum, garlic and rosemary. Saute 3-4 minutes until onions are tender. 4 Meanwhile, combine bread, reserved pumpkin skins and Parmesan in a large bowl. Set aside. 5 Add pumpkin, tomatoes, chickpeas and water to saucepan. Cook on high heat, covered, 10-12 minutes or until pumpkin is just tender. Season. 6 Transfer to an 10-cup baking dish. Spread bread topping over. Spray with olive oil, bake 30-35 minutes or until topping is crisp. Serve scattered with parsley. Accompany with salad, if liked.