Pumpkin, chickpea and chorizo bake with bread topping
This delicious pumpkin, chickpea and chorizo bake recipe creates a tasty side dish or can stand alone as a meal in itself. Serve with a fresh side salad for a filling dinner the whole family will love
Jul 03, 2017 12:43am- Serves 4
- 15 mins preparation
- 55 mins cooking
This recipe first appeared in Woman's Day.
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ingredients
- 1 tablespoon olive oil
- 1 chorizo, finely chopped
- 1 red onion, chopped
- 1 red capsicum, seeded, sliced
- 2 garlic cloves, finely chopped
- 2 teaspoon rosemary leaves, chopped
- 200 gram sourdough bread, cut into chunks
- 750 gram butternut pumpkin, 1 cup skins reserved, cut into 2cm wedges
- 1/2 cup finely grated parmesan
- 2 x 400g cans diced tomatoes
- 400 gram can chickpeas, rinsed, drained
- 1 cup water
- chopped parsley to serve
method
- 1
Preheat oven to 180°C.
- 2
In a saucepan, heat oil on medium. Sauté chorizo for 2-3 minutes until golden.
- 3
Add onion, capsicum, garlic and rosemary. Sauté for 3-4 minutes until onions are tender.
- 4
Combine bread, reserved pumpkin skins and parmesan in a large bowl. Set aside.
- 5
Add pumpkin, tomatoes, chickpeas and water to a saucepan. Cook on high, covered, for 10-12 minutes or until pumpkin is just tender. Season.
- 6
Transfer to a 10-cup baking dish. Spread bread topping over. Spray with olive oil and bake for 30-35 minutes or until topping is crisp. Serve scattered with parsley. Accompany with salad, if desired.