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Ingredients
Scale
- 2 medium onions, diced finely
- 3 cloves garlic, minced
- 3 green chillies, finely chopped
- 1 tsp ground cumin
- 1 tsp chili flakes
- 1 bay leaf
- 400g white beans, drained (reserve 200ml of the liquid)
- 200ml reserved bean liquid
- 100ml vegetable stock
- 45ml vinegar
- 1 tsp sugar
- Salt, pepper, and oil as needed
- 600g pumpkin, peeled and sliced into wedges
- 1/4 red onion, sliced (for pickle)
- Optional garnishes: sour cream, cheese, or fresh coriander
Instructions
- Preheat the oven to 180°C (or air fryer to 165°C).
- Dice onions and mince garlic; toss with oil in a roasting dish.
- Roast onions and garlic for 5-10 minutes until softened.
- Peel and slice pumpkin; prepare the green chillies and red onion for pickle.
- Add green chilli, cumin, chili flakes, bay leaf, beans, reserved liquid, and vegetable stock to the roasting dish; stir to combine.
- Nestle pumpkin wedges on top of the mixture.
- Roast for 30-40 minutes until creamy and pumpkin is golden.
- Prepare optional pickle by heating vinegar and sugar, then pouring over onion and green chillies.
- Serve with garnishes.
Notes
Cut pumpkin into uniform wedges for even roasting.
Adjust the amount of chilli for desired spice level.
For a thicker consistency, cook the bean chilli longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Autumn Comfort Food
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 360
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 15
- Protein: 14
- Cholesterol: 0