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

Chickpea and Red Lentil Soup

• 1 tsp ground cumin
• 1/4 tsp dried chilli flakes
• 1 tbsp olive oil
• 1 chopped onion
• 1 cup red lentils
• 2 cups vegetable stock
• 400 gram tin chopped tomatoes
• 400 gram tin chickpeas rinsed
• 2 tbsp fresh coriander leaves

1. Heat oil and add onion, cumin and chilli
2. Cook gently for 5 minutes
3. Stir in lentils, stock 1 1/2 cups water and tomatoes and bring to boil
4. Simmer for 15 minutes until lentils soften
5. Puree roughly with a stick blender
6. Add chickpeas and stir through
7. Garnish with coriander and a spoonful of yoghurt if desired

Easy Pumpkin and Chickpea Curry

• 3 cups diced pumpkin
• 2 onions chopped
• 1 tbsp olive oil
• 2 tins Indian flavoured tomatoes
• 2 cups chickpeas cooked and drained
• 300 ml light coconut cream

1. Cook pumpkin in microwave until just tender
2. Fry onion lightly until tender
3. Add pumpkin, chickpeas, tomatoes and cream
4. Heat through
5. Serve with rice and garnish with corriander