INGREDIENTS

500 g (1 pound) cooked chickpeas

500 g (1 pound) pumpkin

1 onion

1 medium potato

1 small carrot

1 medium tomato

45 ml (3 tbsp) olive oil

Salt and pepper

Fresh parsley, chopped.

PREPARATION

1. Peel all the vegetables and cut them into cubes.

2. Preheat olive oil in a medium, thick-bottomed saucepan.

Add olive oil and cook the pumpkin, carrots and onions for 10 minutes.

3. Add the chickpeas and potatoes, season with salt and pepper and then pour water over them so that the vegetables are just covered.

Cook over medium-low heat for 30 minutes.

4. Add chopped tomatoes and parsley, bring to a boil and remove from heat.

5. Serve immediately, drizzled with olives and sprinkled with 2 slices of ciabatta bread.