Chicken and pumpkin stew with chickpeas

Ingredients

For 1 serving

• Chicken breast120 g
• Pumpkin200 g
• Cooked chickpeas100 g
• Onion40 g
• Rosemaryto taste
• Vegetable broth150 ml
• Bread30 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: September – December

Method

1. Peel and chop the onion; peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 2 cm.
2. Heat the oil in a casserole over medium heat and soften the onion for 3–4 minutes, until translucent; add the pumpkin and the vegetable stock, season with salt, cover and cook over medium-low heat for 15 minutes, until the pumpkin starts to soften.
3. Meanwhile cut the chicken breast into cubes of about 2 cm; rinse and drain the chickpeas.
4. Add the chickpeas, rosemary and chicken to the casserole and cook for 10 minutes, stirring now and then, until the chicken is cooked and the pumpkin is tender.
5. Crush a few pumpkin cubes against the side of the pan and stir, until the sauce turns creamy; adjust the salt and add pepper.
6. Meanwhile toast the sliced bread in a dry frying pan for 1–2 minutes per side, until crisp, and serve it with the stew.