This recipe is from Allan Campion and Michele Curtis' wonderful cookbook "In The Kitchen"
It is a great book with over 1000 recipes and presented in simple easy to follow ways.
I was fortunate enough to first meet Michele and Allan at Howquadale in 1997 at a cooking class featuring Greg Malouf. They have been a constant source of inspiration and have done a great deal to promote good food in Melbourne and Australia. They had a monthly newsletter that took the form of a blog, well before that term existed.
Pumpkin & Chickpea Stew
100g chickpeas, soaked overnight ( or 400g can chickpeas)
1 clove garlic
1 cm piece fresh ginger
1 large onion, peeled & quartered
1/2 capsicum (preferably red), diced
2 Tbsp oil
500g butternut pumpkin, peeled and
cut into 1cm cubes
2 tsp ground cumin
2 tsp ground coriander
1 tsp sweet paprika
1 Tbsp tomato paste
300g vegetable or chicken stock
salt & pepper
fresh coriander to garnish
If using the soaked chickpeas, place into the TM bowl with the water and cook for 45 – 50 minutes at 90°C on Reverse + speed soft. Drain and set aside.
Place garlic and ginger into TM bowl and chop for 10 seconds on speed 7. Scrape down after 5 seconds. Add onion, chop for 5 seconds on Speed 5, add capsicum and oil to the TM bowl and cook for 5 minutes at 80°C on speed 1.
While onion mixture is cooking, peel pumpkin and cut into cubes.
Add pumpkin and spices and cook for another 5 minutes at 80°C on reverse and speed 1. Add the tomato paste and cook another 3 minutes at 80°C on reverse and speed 1.
Add the drained chickpeas, stock, salt and pepper. Cook for 12- 15 minutes at 80°C on reverse and speed 1.
Check to see if the vegetables are tender enough at this point, you may need to add some water and cook it for another 10 minutes, but you do not want them to become mushy. The sauce should be thick.
Sprinkle with coriander leaves and serve with steamed rice.