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

  1. Heat oil in a large pot
  2. Add onion and saute util soft
  3. Add garlic, cumin, chilli flakes and curry powder and saute for 1 minute
  4. Add pumpkin, water, chickpeas and tomatoes
  5. Cook for approximately 30 minutes or until the pumpkin is soft
  6. Add lentils and cook for another 10 minutes
  7. Add thyme and rosemary
  8. Heat a frying pan and cook bacon until crispy, set aside
  9. In a dry frying pan toast the walnuts until lightly browned, set aside
  10. 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

Read more about the origin of this recipe here:

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

  1. Heat oil in a large pot
  2. Add onion and saute util soft
  3. Add garlic, cumin, chilli flakes and curry powder and saute for 1 minute
  4. Add pumpkin, water, chickpeas and tomatoes
  5. Cook for approximately 30 minutes or until the pumpkin is soft
  6. Add lentils and cook for another 10 minutes
  7. Add thyme and rosemary
  8. Heat a frying pan and cook bacon until crispy, set aside
  9. In a dry frying pan toast the walnuts until lightly browned, set aside
  10. 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

Read more about the origin of this recipe here:

For information on recipe development click on the link below: