INGREDIENTS<\/p>\n\n\n\n
500 g (1 pound) cooked chickpeas<\/p>\n\n\n\n
500 g (1 pound) pumpkin<\/p>\n\n\n\n
1 onion<\/p>\n\n\n\n
1 medium potato<\/p>\n\n\n\n
1 small carrot<\/p>\n\n\n\n
1 medium tomato<\/p>\n\n\n\n
45 ml (3 tbsp) olive oil<\/p>\n\n\n\n
Salt and pepper<\/p>\n\n\n\n
Fresh parsley, chopped.<\/p>\n\n\n\n
PREPARATION<\/p>\n\n\n\n
1. Peel all the vegetables and cut them into cubes.<\/p>\n\n\n\n
2. Preheat olive oil in a medium, thick-bottomed saucepan.<\/p>\n\n\n\n
Add olive oil and cook the pumpkin, carrots and onions for 10 minutes.<\/p>\n\n\n\n
3. Add the chickpeas and potatoes, season with salt and pepper and then pour water over them so that the vegetables are just covered.<\/p>\n\n\n\n
Cook over medium-low heat for 30 minutes.<\/p>\n\n\n\n
4. Add chopped tomatoes and parsley, bring to a boil and remove from heat.<\/p>\n\n\n\n
5. Serve immediately, drizzled with olives and sprinkled with 2 slices of ciabatta bread.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":2,"featured_media":128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n