Bacon, chickpea and pumpkin stew
This is a very tasty dish created by Western Springs High School master chef competitions senior winner Zoe Lindsay.
SERVES
6
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
SERVES
6
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
Method
- Heat oil in a large pot
- Add onion and saute util soft
- Add garlic, cumin, chilli flakes and curry powder and saute for 1 minute
- Add pumpkin, water, chickpeas and tomatoes
- Cook for approximately 30 minutes or until the pumpkin is soft
- Add lentils and cook for another 10 minutes
- Add thyme and rosemary
- Heat a frying pan and cook bacon until crispy, set aside
- In a dry frying pan toast the walnuts until lightly browned, set aside
- When stew is cooked serve in a bowl and sprinkle with bacon, walnuts, feta and coriander
Tip
This stew is great served with rice and cucumber raita
For information on recipe development click on the link below:
-
1 tbsp
olive oil
-
1 medium
onion, diced
-
3 cloves
garlic, crushed
-
1 tsp
cumin, ground
-
Pinch
chilli flakes
-
1 tsp
curry powder
-
2 cups
pumpkin, diced
-
2 cups
water
-
1x 400g can
chickpeas, drained and rinsed
-
1x 400g can
chopped tomatoes
-
1x 400g can
brown lentils, drained and rinsed
-
1 tbsp
fresh thyme
-
1 tbsp
fresh rosemary, chopped
-
3 strips
bacon, finely sliced
-
50 g
walnuts, chopped
-
30 g
hard feta cheese, crumbled
-
2 tbsp
coriander, chopped
Per serve
-
Energy
1035kJ
-
Total Fat
15g
-
Saturated Fat
4.1g
-
Total Carbohydrate
14.6g
-
Sugars
6.1g
-
Dietary Fibre
7.6g
-
Sodium
565mg
Method
- Heat oil in a large pot
- Add onion and saute util soft
- Add garlic, cumin, chilli flakes and curry powder and saute for 1 minute
- Add pumpkin, water, chickpeas and tomatoes
- Cook for approximately 30 minutes or until the pumpkin is soft
- Add lentils and cook for another 10 minutes
- Add thyme and rosemary
- Heat a frying pan and cook bacon until crispy, set aside
- In a dry frying pan toast the walnuts until lightly browned, set aside
- When stew is cooked serve in a bowl and sprinkle with bacon, walnuts, feta and coriander
Tip
This stew is great served with rice and cucumber raita
For information on recipe development click on the link below:
Method
- Heat oil in a large pot
- Add onion and saute util soft
- Add garlic, cumin, chilli flakes and curry powder and saute for 1 minute
- Add pumpkin, water, chickpeas and tomatoes
- Cook for approximately 30 minutes or until the pumpkin is soft
- Add lentils and cook for another 10 minutes
- Add thyme and rosemary
- Heat a frying pan and cook bacon until crispy, set aside
- In a dry frying pan toast the walnuts until lightly browned, set aside
- When stew is cooked serve in a bowl and sprinkle with bacon, walnuts, feta and coriander
Tip
This stew is great served with rice and cucumber raita
For information on recipe development click on the link below:
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