Name: Vegetable hot pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: cooking oil spray; 1 onion, finely chopped; 2 teaspoon ground cumin; 1 teaspoon ground paprika; 500 gram pumpkin, peeled, seeded cut into 2 cm pieces; 400 gram can diced tomatoes; 400 gram can chickpeas, drained, rinsed; 1 tablespoon olive oil; 1 slice wholegrain bread, diced; 1 garlic clove, finely chopped; 1 tablespoon blanched almonds; 2 tablespoon finely chopped parsley; 400 gram can cannellini beans, drained, rinsed; 300 gram green beans, trimmed, blanched

Ingredients

cooking oil spray

1 onion, finely chopped

2 teaspoon ground cumin

1 teaspoon ground paprika

500 gram pumpkin, peeled, seeded cut into 2 cm pieces

400 gram can diced tomatoes

400 gram can chickpeas, drained, rinsed

1 tablespoon olive oil

1 slice wholegrain bread, diced

1 garlic clove, finely chopped

1 tablespoon blanched almonds

2 tablespoon finely chopped parsley

400 gram can cannellini beans, drained, rinsed

300 gram green beans, trimmed, blanched

Method

1.Lightly spray a large saucepan with cooking oil spray and heat on medium. Cook onion for 5 minutes, stirring, until golden. Stir in cumin and paprika and cook for 30 seconds, until fragrant.

2.Add pumpkin, tomato and chickpeas with 1 cup water and season to taste. Cook, covered, for 10 minutes, until pumpkin is tender.

3.Meanwhile, heat oil in a small frying pan on low. Fry bread, garlic and almonds for 2 minutes, until golden. Blend in a food processor until mixture resembles breadcrumbs. Stir through parsley.

4.Add cannellini and green beans to pumpkin mixture and toss gently until heated through. Serve sprinkled with crumb mixture.

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Ingredients

Method

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