Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs olive oil

  3. 1 large onion, chopped

  4. 1 chorizo, sliced

  5. 400g can chickpeas, rinsed and drained

  6. 3 tsp each ground cumin and coriander

  7. 3cm piece ginger, finely shredded

  8. 1 carrot, chopped

  9. 2 zucchini, sliced

  10. 450g pumpkin, peeled and cut into small chunks

  11. 500g Bertolli Oven Roasted Garlic & Onion Sauce or Mushroom & Garlic Sauce

  12. 1/2 cup (125ml) water or stock

  13. 8 fresh dates, halved and pitted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Heat oil in a large pan and add onion and chorizo. Cook 3-4 minutes or until golden. Stir in chickpeas, spices and ginger. Cook for 1 minute.

  2. Add carrot, zucchini and pumpkin. Stir to coat in the spice mixture. Pour in combined sauce and water or stock. Transfer mixture to an ovenproof casserole dish. Cover and bake for 1 hour.

  3. Remove lid and gently stir in dates. Cover and bake for a further 30 minutes. Serve.


Send feedback