Pumpkin, Chickpea and Cheese Casserole

• 750 grams pumpkin, peeled and chopped
• 1 large onion
• 2 cloves garlic crushed
• 50 grams butter
•  6-8 drops hot sauce
• 2 cups grated tasty cheese
• salt and pepper
• 2 x 400 gram tins chickpeas drained (or 1 cup dried chickpeas soaked and cooked)

1. Simmer pumpkin until tender
2. Sauce chopped onion and garlic
3. Add to pumpkin and mash slightly
4. Stir in cheese and sauce and season
5. Gently stir in chickpeas
6. Spread into a baking dish and bake at 180 degrees Celsius until bubbling and hot