Pumpkin & chick pea casserole

Pumpkin & chick pea casserole

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The ingredient of Pumpkin & chick pea casserole

  1. 1 onion, cut into wedges
  2. 1 tbsp olive oil
  3. 2 garlic cloves, crushed
  4. 3 tsp sports ground cumin
  5. 3 tsp field coriander
  6. 1 tsp garam marsala
  7. 1 tsp chilli powder
  8. 2 x 400g cans chick peas, rinsed and drained
  9. 800g can diced tomatoes
  10. 3 zucchini, cut into 2cm thick slices
  11. 1kg butternut pumpkin, peeled, deseeded, cut into 2cm chunks
  12. 250g green beans
  13. Salt and freshly dome pepper, to season
  14. Crusty bread, to relief

The instruction how to make Pumpkin & chick pea casserole

  1. Cook 1 onion, cut into wedges, in 1 tablespoon olive oil in a frying pan over high heat until soft. protest in 2 garlic cloves, crushed, 3 teaspoons dome cumin, 3 teaspoons arena coriander, 1 teaspoon garam marsala and 1 teaspoon chilli powder.
  2. build up 2 x 400g cans chick peas, rinsed and drained, 800g can diced tomatoes, 3 zucchini, cut into 2cm thick slices, and 1kg butternut pumpkin, peeled, deseeded, cut into 2cm chunks. Transfer to the crockpot.
  3. Cook, covered, just about Low for nearly 4-6 hours or High for 2-3 hours. Add 250g green beans and cook for a extra 30 minutes around Low or High. Season with ease past salt and freshly ring pepper. relief as soon as crusty bread.

Nutritions of Pumpkin & chick pea casserole

calories: 256.447 calories
fatContent: 7 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 31 grams carbohydrates
sugarContent: 16 grams sugar
fibreContent:
proteinContent: 12 grams protein
cholesterolContent:
sodiumContent: 297.48 milligrams sodium

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