South American pinto and pumpkin casserole
500gm skinned and deseeded pumpkin, cut into 2 cm cubes
4 cloves garlic
900mls veg stock
1 tbsp olive oil
2 large onions, finely chopped
2 large red peppers, cored, deseeded and diced
2 tbspfresh chopped basil
kernels cut from 1 sweetcorn cob
1/6th chipotle chilli chopped finely
1 tsp smoked paprika
1 clove garlic chopped
2x 410gms cans pinto beans
2-3 tbsps lemon juice
salt and pepper
1 tbsp finely chopped flat leaf parsley to garnish
Put the cubes of pumpkin into a saucepan with the garlic and vegetable stock. Bring to the boil, cover and simmer for about 15 minutes, or until the pumpkin is tender. Then tip the contents of the pan into the food processor and blend to a thin puree.
While the pumpkin is cooking, heat the olive oil in another large pan. Add the onion and caramelise slowly, add red pepper and garlic and paprika. Cover the pan and fry over a gentle heat for 15 minutes, or until the vegetables are tender and slightly caramelized.
Add the pumpkin puree to the vegetables in the pan, along with the sweetcorn kernels and pinto beans and their liquid. Stir over a gentle heat for 45 mins until tender then add the lemon juice and salt and pepper to taste.
Ladle into warmed bowls, sprinkle with fresh parsley and basil and serve with some fresh hot brown rice.