This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to 180°C.
2.In a saucepan, heat oil on medium. Sauté chorizo for 2-3 minutes until golden.
3.Add onion, capsicum, garlic and rosemary. Sauté for 3-4 minutes until onions are tender.
4.Combine bread, reserved pumpkin skins and parmesan in a large bowl. Set aside.
5.Add pumpkin, tomatoes, chickpeas and water to a saucepan. Cook on high, covered, for 10-12 minutes or until pumpkin is just tender. Season.
6.Transfer to a 10-cup baking dish. Spread bread topping over. Spray with olive oil and bake for 30-35 minutes or until topping is crisp. Serve scattered with parsley. Accompany with salad, if desired.