Easy recipe Chickpea And Pumpkin Casserole Recipe

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one cup dried chickpeas one tablespoon olive oil two medium red onions, cut into wedges about six hundredg butternut pumpkin, chopped one garlic clove, crushed four sprigs fresh lemon (Recipes by ingridients lemon) thyme (Recipes by ingridients thyme) one one/two cups Campbells Real Stock Vegetable Salt Reduced two hundredg cherry tomatoes (Recipes by ingridients cherry tomatoes) one hundredg baby spinach (Recipes by ingridients spinach) four slices mixed-grain low-GI bread (Recipes by ingridients bread) and lemon (Recipes by ingridients lemon) wedges, to serveStep one Place chickpeas in a bowl. Chickpea And Pumpkin Casserole Recipe. Cover with cold. water (Recipes by ingridients water) Stand overnight in a cool place. Drain and rinse under cold. water (Recipes by ingridients water) Step two Preheat oven to about one hundred and eightyC/one hundred and sixtyC fan-forced. Place chickpeas in a saucepan. Chickpea And Pumpkin Casserole Recipe. Cover with cold. water (Recipes by ingridients water) Bring to the boil over high heat. Chickpea And Pumpkin Casserole Recipe. Reduce heat to medium. Chickpea And Pumpkin Casserole Recipe. Simmer, covered, for thirty minutes or until tender. Chickpea And Pumpkin Casserole Recipe. Drain. Set aside. Step about three Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Chickpea And Pumpkin Casserole Recipe. Add onion and pumpkin. Cook, stirring, for ten minutes or until soft. Add garlic and. thyme (Recipes by ingridients thyme) Stir to combine. Add chickpeas, stock and tomatoes. Bring to the boil. Place in oven. Roast for thirty minutes or until pumpkin and chickpeas are tender. Remove from oven. Chickpea And Pumpkin Casserole Recipe. Stir in. spinach (Recipes by ingridients spinach) Chickpea And Pumpkin Casserole Recipe. Serve with bread (Recipes by ingridients bread) and lemon (Recipes by ingridients lemon) wedges..