Slow-cooked chickpeas with pumpkin and roasted garlic

Babiche Martens

Ingredients

12	Pickling onions (Main)
1	Olive oil
12 cloves	Garlic
2 cups	Butternut pumpkin, peeled and diced (Main)
390 g	Chickpeas, tinned (Main)
1 Tbsp	Tomato paste
1 cup	Red wine
½ cup	Vegetable stock

Directions

1. Heat a large pan with a lid. Peel the onions and add to the saucepan with 2 Tbsp of olive oil, toss then add the unpeeled garlic, cover and cook for 20 minutes.
2. Set the garlic aside to cool, remove the onions. Add the pumpkin to the pan, season and cook stirring occasionally, for 20 minutes.
3. Add the drained and rinsed chickpeas to the pot with the tomato paste, wine and stock. Return the onions to the pan. Gently simmer for a further 20 minutes.
4. Serve the chickpeas and pumpkin with the sauce and onions. Squeeze the roasted garlic out of its skin and add to the dish before adding extra freshly ground black pepper.