Mediterranean-style slow-cooked chickpeas | Recipe Cart | Recipe Cart

Ingredients

• 300g dried chickpeas
• 1 tbsp olive oil
• 2 brown onions, halved, coarsely chopped
• 3 garlic cloves, crushed
• 1 x 800g can diced Italian tomatoes
• 1L (4 cups) Massel vegetable liquid stock
• 1 1/2 tbsp fresh thyme leaves
• 2 tbsp coarsely chopped fresh oregano
• 500g butternut pumpkin, deseeded, peeled, cut into 3cm pieces
• 4 zucchini, cut into 3cm pieces
• 1 (about 400g) eggplant, cut into 3cm pieces
• 1/3 cup coarsely chopped fresh continental parsley
• 2 tbsp fresh lemon juice
• Crusty bread, to serve