Vegetable Hot Pot

Ingredients

• 500 g pumpkin; peeled, seeded, cut into 2cm pieces
• 400 g can diced tomatoes
• 400 g can chickpeas; drained, rinsed
• 400 g can cannellini beans; drained, rinsed
• 300 g green beans; trimmed, blanched
• 1 onion; finely chopped
• 1 slice wholegrain bread; diced
• 1 garlic clove; finely chopped
• 1 tablespoon olive oil
• 1 tablespoon blanched almonds
• 1 teaspoon ground paprika
• 2 tablespoons finely chopped parsley leaves
• 2 teaspoons ground cumin

Methods

1. Heat a large saucepan with cooking oil on medium
2. Cook onion for 5 minutes, stirring, until golden
3. Stir in cumin and paprika and cook for 30 seconds, until fragrant
4. Add pumpkin, tomato and chickpeas with 1 cup water and season to taste
5. Cook, covered, for 10 minutes, until pumpkin is tender
6. Heat oil in a small frying pan on low
7. Fry bread, garlic and almonds for 2 minutes, until golden
8. Blend in a food processor until mixture resembles breadcrumbs
9. Stir through parsley
10. Add cannellini and green beans to pumpkin mixture and toss gently until heated through
11. Serve sprinkled with crumb mixture