Recipe Type: Entree
Author: Healthy Recipes
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4
  • 1 onion, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 500g pumpkin, peeled, seeded, cut into 2cm piece
  • s 400g can diced tomatoes
  • 400g can chickpeas, drained, rinsed
  • 1 tablespoon olive oil
  • 1 slice wholegrain bread, diced
  • 1 garlic clove, finely chopped
  • 1 tablespoon blanched almonds
  • 2 tablespoons finely chopped parsley leaves
  • 400g can cannellini beans, drained, rinsed
  • 300g green beans, trimmed, blanched
  • kJ 1225 fat 9g sat fat 1g
  1. Lightly spray a large saucepan with cooking oil spray and heat on medium. Cook onion for 5 minutes, stirring, until golden.
  2. Stir in cumin and paprika and cook for 30 seconds, until fragrant.
  3. Add pumpkin, tomato and chickpeas with 1 cup water and season to taste.
  4. Cook, covered, for 10 minutes, until pumpkin is tender.
  5. Meanwhile, heat oil in a small frying pan on low. Fry bread, garlic and almonds for 2 minutes, until golden.
  6. Blend in a food processor until mixture resembles breadcrumbs.
  7. Stir through parsley.
  8. Add cannellini and green beans to pumpkin mixture and toss gently until heated through.
  9. Serve sprinkled with crumb mixture.
Calories: 200 Fat: 0 Carbohydrates: 0 Fiber: 0 Protein: 2