This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to hot, 200°C. Grease a 12-cup baking dish.
2.In a food processor, pulse pumpkin until finely chopped. Transfer to a large bowl, toss with kidney beans, cumin, chilli and paprika. Season. Spoon into baking dish.
3.Top pumpkin with chicken and pour stock over. Bake, covered, for 45 minutes, turning chicken halfway through or until stock is nearly absorbed. Remove foil and add tomatoes. Bake, uncovered, for 15 minutes.
4.Serve dish with torn Lebanese bread, parsley and lemon wedges.