Warm up with this high fibre and high protein winter classic.
Recipe by St Vincent’s dietitian Melanie McGrice.
600g pumpkin, diced
1 garlic bulb, peeled and broken into cloves
1 onion, peeled and cut into quarters
Canola oil spray
450g chickpeas, drained
1 litre vegetable stock
1 litre water
1 teaspoon pepper
1 teaspoon rosemary, roughly chopped
2 slices wholemeal bread
- Preheat oven to 180°C. Place pumpkin, onion and garlic onto a baking tray, spray with oil and place in the oven to bake for 30 minutes.
- When pumpkin is cooked, add pumpkin, garlic, onion, chickpeas, water and stock to a large pot. Cover the pot with a lid and b ring to the boil. Reduce heat and simmer for 20 minutes.
- When cooked, place contents of the pot into a blender and puree.
- Serve hot with cracked pepper, rosemary and wholemeal bread slices.