Chickpea and Pumpkin Casserole

750g peeled and deseeded pumpkin

1 large onion

1-2 cloves garlic, minced

50g butter

6-8 drops Tabasco sauce

2 cups grated tasty cheese

salt

black pepper

2 x 310g cans chickpeas, drained and rinsed

(Handful of pumpkin seeds – optional)

 

Preheat oven to 180c

 

Cut pumpkin into cubes and simmer in a little water until tender.

Chop onion, sauté with garlic in a butter until transparent.

Mash together with pumpkin, keeping mixture slightly chunky.

Stir in Tabasco sauce and cheese.

Add salt and pepper to taste.

Stir in drained chickpeas.

Sprinkle with pumpkin seeds if desired

 

Spread mixture in lightly oiled baking dish.

Heat through at 180c until bubbly at edges and hot in the centre.

 

Serve with crusty bread and salad.

 

Serves 6

 

(Courtesy of  Alison and Simon Holst; very easy Vegetarian Cookbook)