This is a sweet, comforting dish – and one that has come from my mission to get through my supply of free, organic pumpkins without resorting to pumpkin soup!
1 Brown Onion, roughly chopped
2 Cloves Garlic, smashed
1 Red Capsicum (Bell Pepper), roughly chopped
1/4 Yellow Capsicum, roughly chopped
3 Truss Tomatoes, cut into eighths
4 TBSP Tomato Paste (no added salt)
1 TBSP Raw Sugar
1 Cup Water
700g Jap Pumpkin
2 Red Capsicums
1.5 Cups Cooked Chickpeas (1x 400g tin)
1 Cup Stock (I used Massel “chicken” stock which is vegan & GF)
1/2 tsp Dried Basil
Fresh parsley to serve & salt to taste.
- Cube pumpkin into bite sized pieces and roast with a light spray of oil at 180C for 25 minutes.
- To make the sauce, first sauté the onion on medium heat. When it starts to brown a little, add the garlic.
- Stir for a minute, then add the tomatoes & capsicums. Switch heat to high and cook until the capsicums are tender.
- Add the tomato paste, raw sugar & water. Stir to combine, then let cool before blending.
- When your pumpkin has finished roasting and your sauce is blended, you’re ready to rock – err, I mean assemble. Roughly chop the remaining two capsicums into bite sized pieces (similar size to the pumpkin) and sauté until tender. Add the chickpeas and stir for a minute or two.
- Finally, add the sauce, stock & dried basil, then fold the pumpkin in, being careful not to mash it – you want it to hold its cubed shape. Heat through, add salt and serve.
The cacciatore in the photo was served with gluten free pasta but you could serve this with regular pasta, rice, mashed potato or whatever floats your boat. It’s also good on its own!
Also, don’t be shy with the salt – it really brings out the flavours in this.