- 1 1/2 cups dried chickpeas
- 2 tablespoons oil
- 1 large onion
- 1 clove garlic
- 3 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon allspice
- 14 oz crushed tomatoes
- 1 1/2 cup vegetable stock
- 10 oz pumpkin (cut into large cubes)
- 5 oz green beans
- 7 oz squash
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
Place chickpeas in a large bowl; cover with cold water and soak overnight; drain
Heat the oil in a large pan; add onions and garlic and stir fry for 2 minutes or until tender. Add cumin, chili powder and allspice; stir fry for 1 minute. Add the chickpeas, tomatoes and stock to the pan. Bring to a boil; reduce heat and simmer, covered, for 1 hour stirring occasionally.
Add the pumpkin, green beans, squash, tomato paste and oregano. Stir to combine. Simmer, covered, for another 15 minutes. Remove the lid and simmer, uncovered, for another 10 minutes to reduce and thicken sauce slightly.
NOTE: I used canned chickpeas to cut down cook time. I only used a small amount of stock (no more than 1/2 cup) and reduced the initial simmer done to only 10-15 minutes. I also used frozen green beans and squash.
