Name: Chickpea, pumpkin and feta gratin
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 3 teaspoon olive oil; 750 gram pumpkin, peeled, cut into 1.5cm pieces; 1 fennel bulb, trimmed, thinly sliced; 1 leek, pale section only, halved, thinly sliced; 2 clove garlic, crushed; 400 gram can chickpeas, rinsed; 2 egg whites; 1/2 cup cream; 1/3 cup salt-reduced vegetable stock; 1 cup soft fresh breadcrumbs; 100 gram feta, crumbled; rocket salad, to serve

Chickpea, pumpkin and feta gratin

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Serves 4

Prep

25M

Cook

Total

1H 25M

Ingredients

3 teaspoon olive oil

750 gram pumpkin, peeled, cut into 1.5cm pieces

1 fennel bulb, trimmed, thinly sliced

1 leek, pale section only, halved, thinly sliced

2 clove garlic, crushed

400 gram can chickpeas, rinsed

2 egg whites

1/2 cup cream

1/3 cup salt-reduced vegetable stock

1 cup soft fresh breadcrumbs

100 gram feta, crumbled

rocket salad, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Heat oil in a large deep frying pan over moderate heat. Add pumpkin; cook, stirring, 10 minutes or until tender.

2.Add fennel and leek to pan; cook, stirring, 10 minutes. Add garlic; cook and stir further 1 minute. Remove from heat. Stir in chickpeas; season with salt and pepper.

3.Transfer mixture to a shallow 7-cup (1.75 L) ovenproof dish.

4.Whisk egg whites, cream and stock in a medium jug; pour over pumpkin mixture. Sprinkle with breadcrumbs and feta. Bake 35 minutes or until golden brown and set. Serve with salad.

You’ll need 3 slices day-old bread for crumbs. For extra fibre, use mixed grain bread. You could also use gluten-free bread to make crumbs; you might need 4 slices.
Note

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