2 small-medium onions
1 clove garlic
2 cups butternut pumpkin, diced
1 red capsicum
2 tins chickpeas
1 cup broccoli florets
1 cup kale, silverbeet or spinach, chiffonaded
salt, pepper, parsley and apple cider vinegar to taste
Fry the onion and garlic in a little olive oil over medium heat until soft, add the pumpkin, capsicum and chickpeas, continue to sauté until the pumpkin is cooked. Add the broccoli and kale. Cook for 3-5 minutes, then adjust seasonings with salt, pepper, parsley and vinegar.
