Vegetable and Chickpea Hot Pot

Ingredients

• 2 tsp olive oil
• 1 medium onion, finely chopped
• 2 clove garlic, crushed
• 3 tsp ground cumin
• 3 whole stock cube, (vegetable), dissolved in 750ml hot water
• 400 g canned tomatoes
• 1 medium potato, peeled, cut into 2cm cubes
• 200 g fresh pumpkin, peeled, cut into 2cm cubes
• 100 g fresh green beans, ends trimmed, cut into small lengths
• 1 whole fresh carrot, peeled, cut into 2cm cubes
• 200 g fresh broccoli, cut into small florets
• 1/2 whole capsicum, deseeded, cut into 2cm cubes
• 1/2 whole eggplant, cut into 2cm cubes
• 2 cup canned chickpeas

Method

Notes

POINTS® Value: 1.5
Any leftovers can be stored in an airtight container in the fridge for 2-3 days and can be reheated on the stove or in the microwave.