Pumpkin Tomato Skillet

Ingredients

• 1 small Hokkaido pumpkin (600 g)
• 1 Red Onion
• 1 Garlic clove
• 250 g Cherry Tomatoes
• 265 g chickpeas (canned; drained weight)
• 2 tbsp olive oil
• 100 ml soy cream
• Salt
• Pepper
• 0.5 tsp cumin
• a pinch chili flakes
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Clean, wash and halve the pumpkin, remove seeds and slice the flesh into rounds. Peel and halve the onion, then slice it. Peel and chop the garlic. Wash the tomatoes and cut them in half lengthwise. Rinse and drain the chickpeas.

2. 2.

   Heat oil in a skillet. Sauté the onion, garlic and pumpkin for 5 minutes over medium heat.

3. 3.

   Add the chickpeas and tomatoes, and sauté for another 5 minutes. Stir in soy cream, bring to a brief boil, then season with salt, pepper, cumin and chili flakes. Wash, dry shake and chop parsley. Sprinkle the skillet with parsley before serving.