Photography: Jason Hamilton

By Mandy Sinclair

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Diabetic, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Vegetarian
Course: Lunch, Main
Favourite flavours: Saucy

Vegetable hot pot

INGREDIENTS

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

kJ 1225 fat 9g sat fat 1g

METHOD

1. Lightly spray a large saucepan with cooking oil spray and heat on medium. Cook onion for 5 minutes, stirring, until golden. Stir in cumin and paprika and cook for 30 seconds, until fragrant. Add pumpkin, tomato and chickpeas with 1 cup water and season to taste. Cook, covered, for 10 minutes, until pumpkin is tender.

2. Meanwhile, heat oil in a small frying pan on low. Fry bread, garlic and almonds for 2 minutes, until golden. Blend in a food processor until mixture resembles breadcrumbs. Stir through parsley.

3. Add cannellini and green beans to pumpkin mixture and toss gently until heated through. Serve sprinkled with crumb mixture.