| Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: capsicum, chilli, coriander, garlic, onion, fennel, silverbeet, tomatoes, parsley, pumpkin
- metric measuring spoons
- chopping boards & non-slip mats
- medium knives
- 1 small frying-pan
- mortar & pestle
- heavy-based saucepan
- wooden spoon
- 1 small bowl
- baking tray
- Potato masher
- 1½ tsp cumin seeds
- 500 g pumpkin
- 1½ tsp cinnamon
- 1 tbsp extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 2 onions
- 1 red chilli
- 1 green chilli
- 1 fennel bulb
- 3 silverbeet leaves
- 3 garlic cloves
- 2 x 400 g tins beans or 200 g dried beans soaked and cooked (such as cannellini, kidney, black, black-eyed)
- 2 x 400 g tins tomatoes
- 1 small handful parsley
- 1 small handful coriander
|What to do
- Set out your ingredients.
- Preheat the oven to 200oC.
- Dry roast and grind the cumin seeds.
- Peel and chop the pumpkin into 2 cm cubes.
- Peel and chop the onions.
- Deseed and finely slice the chillies. (wear plastic gloves)
- Chop the fennel bulb.
- Shred the silverbeet.
- Peel and finely chop the garlic.
- Roughly chop the herbs.
- Place the pumpkin in a small bowl and sprinkle with the cumin and cinnamon, then drizzle with ½ tbsp of olive oil and a pinch of salt and pepper.
- Toss to coat, layer on a baking tray and bake for 20 minutes until soft and golden.
- Heat a heavy-based saucepan on medium heat and add the remaining oil. Add the onion, chilli, fennel, silverbeet and garlic and cook for 5 minutes.
- Add the remaining spices and cook for another 5 minutes, stirring. Add the tomatoes and beans. Add some water if the sauce is too thick.
- Stir the pumpkin and herbs through the bean mixture and mash roughly with a potato masher.
- Taste and season with salt and pepper.