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Winter squash (pumpkin) and kimchi chickpeas

Servings 6

Ingredients

  • extra virgin olive oil
  • 4 garlic cloves, smashed and peel removed
  • 900 g winter squash / pumpkin such as honey nut or butternut, peeled, seeds removed and cut into 2-3 cm (1-inch) chunks
  • sea salt and black pepper
  • 375 ml vegetable stock
  • 2 (15.5-ounces / 440g) cans chickpeas, drained
  • 150 g vegan cabbage kimchi, roughly chopped (no need to drain)
  • 1 to 2 tablespoons gochujang paste, to your liking
  • 30 g nutritional paste or grated cheese
  • 200 g vegan or dairy feta, crumbled, for serving (optional)
  • chopped coriander or parsley leaves, to serve
  • bread, for serving
US Customary - Metric

Notes

Other legumes would work too so try cannellini or butterbeans.
The Winter squash could easily have been thinned down with more stock/water and tossed with pasta (this was my original idea and I encourage you to try it). 
A note, this makes a pretty big portion which is by design because I love leftover pumpkin. This is what I did with leftovers: I blended it up (add a bit more water if has thickened up) and then heated it with grated cheddar cheese, added pasta and it turned into a pumpkin-y Mac and cheese. Big hit!