date:Apr 11, 2014
hickpeas in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, covered, for 30 minutes or until tender. Drain. Set aside.
3. Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add onion and pumpkin. Cook, stirring, for 10 minutes or until soft. Add garlic and thyme. Stir to combine. Add chickpeas, stock and tomatoes. Bring to the boil. Place in oven. Roast for 30 minutes or until pumpkin and chickpeas are tender. Re