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Ingredients
Method
- 500g pumpkin chunks
- 2 tbsp oil
- 2 tbsp ground cumin
- 200g long-grain rice
- 1 sliced onion
- 6cm piece of ginger, finely chopped
- 2 crushed garlic cloves
- 400g tin of chopped tomatoes
- 400g tin of chickpeas, drained
- 400ml veg stock
- 100g curly kale, shredded
- 100g chopped baby tomatoes
- Preheat the oven to 200C. Toss the pumpkin chunks in 1 tbsp of oil and half the cumin, then add to a roasting dish and cook for 35 mins or until soft and cooked through. Meanwhile, cook the rice according to packet instructions.
- Heat the remaining oil in a large saucepan and cook the onion and ginger for 10 mins to soften. Stir through the garlic and the rest of the cumin, then toss in the chickpeas, tinned tomatoes and stock. Simmer for 15 mins to thicken the sauce, then add the kale and cook for 5 mins to wilt. Finally, fold through the cooked pumpkin and baby tomatoes, season to taste and serve with the cooked rice.
70 mins
4 serving
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