date:Apr 11, 2014
Ingredients
1 cup dried chickpeas
1 tablespoon olive oil
2 medium red onions, cut into wedges
600g butternut pumpkin, chopped
1 garlic clove, crushed
4 sprigs fresh lemon thyme
1 1/2 cups salt-reduced vegetable stock
200g cherry tomatoes
100g baby spinach
4 slices mixed-grain low-GI bread and lemon wedges, to serve
Method
1. Place chickpeas in a bowl. Cover with cold water. Stand overnight in a cool place. Drain and rinse under cold water.
2. Preheat oven to 180C/160C fan-forced. Place c