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Ingredients

How to make it

  • Preheat oven to 180C (350F)
  • Cut the tops off the pumpkins, scoop out the pulp and seeds, discard.
  • Lightly paint the insides with oil and put the lids back on them and put the pumpkins in the oven for an hour.
  • Meanwhile, boil the chickpeas in a small saucepan, keep them simmering while youre doing everything else.
  • Spray a medium saucepan with oil, add carrot, parsnip and leek and a small amount of the stock. Cook for about 5 mins til the veggies are soft. Stir in the cornflour. Add the remaining stock and spices. Cook til its thick and saucy.
  • Stir in drained chick peas, normal peas and salsa.
  • Take the pumpkins out of the oven and tip out any juice that has happened in them.
  • Sprinkle a little of the cheese in the bottom of each pumpkin, then fill up with the veggie mixture. Sprinkle some more cheese on top, replace the pumpkin lids and bake for a further 15-20 minutes.
  • Serve topped with extra salsa and sour cream.

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