Method
- Heat oil in a large pan over a medium heat. Add onion and cook until starting to brown.
- Add garlic, ginger, chilli (if using) and spices to the pan. Cook for 1 minute, stirring constantly.
- Add pumpkin and vegetable stock, and bring to the boil.
- Cover with a lid and let simmer for 15 minutes or until the pumpkin is tender.
- Stir through the spinach and chickpeas.
Notes
Serve with steamed rice and a spoonful of low-fat natural yoghurt.
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