Pumpkin, Sweet Potato and Chickpea Stew

Due to the Beyonce concert in Auckland accommodation was very scarce and I found myself in a student apartment sharing with others. A throw back to years gone by in my memory but a new recipe!
Quick, nutritional, requires only one pot and difficult to ruin! Ideal for students but very yummy.
Ingredients
2 Tblsp sunflower oil
1 large onion, diced
2 cloves garlic, chopped
1 celery stalk, chopped
salt and pepper to taste
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger or 2.5 cm 1 in ginger root, peeled and chopped
4 ozs red lentils
1 tin chickpeas, drained
1 tin crushed tomatoes
1 bunch parsley, chopped
1 bunch coriander, chopped
300 gm 12 oz pumpkin or squash
1.2 Lts 2 pts vegetable stock
1 bay leaf
1 small sweet potato
Method
Heat the oil in a large saucepan. Add the onions and cook until golden and soft. Add the garlic, celery, turmeric, cinnamon, ginger and seasoning. Cook for 2 minutes.
Add the lentils, chickpeas, tomatoes, parsley and 1/2 the coriander. Cover and cook for 15 minutes.
Meanwhile peel the sweet potato and peel and deseed the pumpkin or squash. Cut them into large chunks. Add to the saucepan with the stock. Cover and simmer for 30 minutes.
Serve immediately scattered with remaining coriander leaves.
Serves 4 people; there is non left over if feeding students.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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