If your New Year resolution is to eat better start by adding more vegetables, legumes and fruits to your diet. There is a huge selection out there and I’m sure you will find different kinds that you like. Cooking vegetables is so easy and there are many tasty & nutritious vegetable based on my blog. I have been making this Chickpea casserole with pumpkin and spinach the last two weeks. The best part of this recipe is the fact that you can make a big pot and have your lunch sorted for a couple days. You can also freeze it for those days you don’t feel like cooking a meal from scratch. You know you should eat more vegetables, right, so let’s make a start and try this simple and comforting recipe.
My favourite legume are chickpeas, they are not only delicious but are also an excellent source of protein. When I’m stuck for ideas on what to cook I always cook this chickpea casserole with pumpkin and spinach. It is my favourite type of comfort food: healthy, delicious and satisfying. It literally takes 30 minutes to make, I use canned chickpeas and although you may not like the liquid that comes with them there is nothing to worry about, it is basically water, vitamin C and salt. Drain the chickpeas and rinse in cold water and they are ready for this recipe.
I have to credit my mum for this recipe, she always said it was an easy recipe to make and she was right. I just tweaked it a bit and added pumpkin to bulk it up. Guys, with recipes like this isn’t it so easy to eat healthily? If you like this recipe let me know in the comment box below and I will happily write more recipes like this, I love them.
Other healthy vegetable based dishes that I’ve started to cook a lot are/that you may enjoy are: Easy Pan fried Broccoli & Sautéed Green Beans with Garlic and Almonds. With these dishes you will know you are eating healthy.
Friends, if you try this recipe, show us! Tag it with #shoothecook on Instagram or Facebook. Happy baking!
This chickpeas & Pumpkin Stew is my favourite type of comfort food: healthy, delicious and satisfying.
- 1 medium onion, minced
- 2 cloves garlic, minced
- 400g can chickpeas, well rinsed and drained
- 3 cups cubed pumpkin
- 5 cups of water
- 5 (200g) cups spinach
- ½ tsp of sweet paprika
- ½ sea salt
- 1-2 hard eggs (optional)
Heat a large pot over a medium heat with 1 Tbsp of olive oil. Add the onion and the garlic. Sauté for 8’ or until softened. Add ½ tsp of sweet paprika and ½ tsp of sea salt.
Add the chickpeas and the pumpkin. Stir and cook for 5’ more, stirring frequently.
Cover with water and bring to a simmer over a medium heat. Then reduce the heat to low and continue cooking (uncovered) for 40’. Taste and add more salt if needed.
Stir in the spinach and cook for a further 5’. Then add the chopped hard eggs (optional).
Serve hot, refrigerate the leftovers and consume within 3-4 days or freeze.
*Can use freeze spinachs.
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