#WFD – End-of-the-Month Vegetable Hotpot

POLOKWANE – Reached the end of the month and run out of money and meal ideas?

What’s for Dinner says this mouth watering vegetable hot pot flavoured with cumin and paprika will please the purse and the family.

Ingredients

• 15ml peanuts
• 1 clove garlic, finely chopped
• 1 slice grain bread, whole and diced
• 15ml olive oil
• 400g can chickpeas, drained and rinsed
• 250ml water
• 3 tomatoes, chopped
• 500g pumpkin, peeled and cut into 2 cm pieces (seeded)
• 5ml paprika, ground
• 10ml cumin, ground
• 1 onion, finely chopped
• 1 x KNORR Roasted Vegetables Veggie Bake Sauce
• 30ml finely parsley leaves, chopped
• 400g can cannellini beans, drained and rinsed
• 300g green beans, trimmed and blanched

Method

• 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, water and the KNORR Roasted Vegetable Bake and season (to taste).
• Cook, covered, for 10 minutes, until pumpkin is tender.
• Meanwhile, heat oil in a small frying pan on low.
• Fry bread, garlic and peanuts for 2 minutes, until golden.
• Blend in a food processor until mixture resembles breadcrumbs.
• Stir through parsley.
• Add cannellini beans and green beans to pumpkin mixture and toss gently until heated through.
• Serve sprinkled with crumb mixture.

raeesak@nmgroup.co.za