Moroccan Pumpkin and Chickpea Casserole
September 21, 2016
1In a large saucepan over medium heat, sauté the onion in the olive oil for a few minutes until soft and golden, then stir in the garlic. Add the curry powder and cook, stirring, for a minute or two over medium–high heat until fragrant. Toss in the carrot and pumpkin and stir to coat the veggies in the spices.
2Now add the tomatoes, dates, nuts, lemon, stock, tomato paste, sugar (if using) and cinnamon stick and bring to the boil, then reduce to a simmer and half cover the pot with a lid. Simmer for about 30 minutes until the pumpkin is just tender. Stir in the mushrooms and chickpeas and simmer for another 10 minutes until the mushrooms are soft.
3Season to taste and serve garnished with the herbs.