Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.

You will need:

Lamb Brand Chickpeas 400g

Lamb Brand Ground Allspice 1tsp

Crushed Tomatoes 400g

Pumpkin 600g, roughly chopped

Red Onion 170g, thinly sliced

Water 125ml

Red Wine Vinegar 2 tbsp

Tomato Paste 2 tbsp

Cloves Garlic 2, thinly sliced

Olive Oil 1 tbs

All you have to do is:

1. Preheat oven to 220°C fan – forced.

2. Place the pumpkin in a single layer on an oven tray and drizzle with half the oil.

3. Roast uncovered, for about 20 minutes or until tender.

4. Heat the remaining oil in a large saucepan; cook onion and garlic, stirring occasionally until the onion softens.

5. Add the tomato paste and cook, stirring for 1 minute.

6. Add the vinegar, cook and stir for another 1 minute.

7. Now add the undrained tomatoes, water, allspice, chickpeas and pumpkin and bring to the boil. Simmer 5 minutes