Chickpea and pumpkin ratatouille
Ingredients
- 600 gram piece jap pumpkin, chopped coarsely
- 1 tablespoon olive oil
- 1 red onion (170g), sliced thinly
- 2 clove garlic, sliced thinly
- 2 tablespoon tomato paste
- 2 tablespoon red wine vinegar
- 400 gram can crushed tomatoes
- 1/2 cup (125ml) water
- 1 teaspoon ground allspice
- 400 gram can chickpeas, rinsed, drained
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