INGREDIENTS
1 large cooking onion, chopped
3 large cloves of garlic, chopped
1 tablespoon olive oil
1 can of dark kidney beans, drained and rinsed.
1 can of chickpeas, drained and rinsed
1 can whole peeled tomatoes, keep the juice
1 can black eyed peas (optional)
2 cups of pumpkin puree (cut the pumpkin, scoop out the middle, cut the skin off the pumpkin, cut pumpkin into cubes, then whizz in the food mixer!!)
1 tablespoon smoked paprika (or regular)
1 teaspoon black pepper
1 tablespoon cumin
METHOD
In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until tender.
Pour in the pumpkin puree and mix, then pour in the tomatoes (with the juice) and the chickpeas (drained). Continue to stir.
Then add the kidney beans and black eyed peas. Season with the paprika, cumin, black pepper, and salt. (Keep tasting as you go along!)
Bring mixture to boil, stirring occasionally. Then lower the heat to a simmer and cover. Cook for 45 minutes. Stir occasionally.
Serve in a hollowed out mini pumpkin for great presentation at Halloween!
NOTES
This serves 2-3 people (depending on how much you can eat) 😉
Enjoy, and don’t forget to share your creations with me on Facebook and Instagram <3
