600 g jap pumpkin, coarsely chopped
1 tablespoon olive oil
1 medium sized red onion, sliced thinly
2 garlic cloves, sliced thinly
2 tablespoons tomato paste
2 tablespoons red wine vinegar
400 g crushed tomatoes
1/2 cup water or 1/2 cup vegetable stock
1 teaspoon ground allspice
400 g chickpeas, drained and rinsed well
Preheat oven to 220°C.
Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.