Sunday 9 September 2012

Chickpea and pumpkin duet


Serves 4:
Pumpkin (500g - peeled, chopped)
Chickpeas (250g - cooked, drained)
Water (500 ml)
Parsley
Salt
Olive oil

1) Put the pumpkin in a large pan with the chickpeas and the parsley.
2) Pour in 500ml of water, bring to the boil and cook until the pumpkin is tender.
3) Grind and season with a bit of salt and a sprinkle of olive oil.

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