4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

Assemble and pop this bake into the oven for a quick and hearty meal for the family. 


  • 1 tbsp olive oil
  • 1 chorizo, finely chopped
  • 1 red capsicum, seeded, sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp chopped rosemary leaves
  • 200g sourdough bread, chunks
  • 750g butternut pumpkin, 1 cup skins reserved, 2cm wedges
  • 1/2 cup finely grated Parmesan cheese
  • 2 x 400g cans diced tomatoes
  • 400g can chickpeas, rinsed, drained
  • 1 cup water
  • chopped parsley, to serve

Preheat oven to moderate, 180 degrees


In a saucepan, heat oil on medium. Saute chorizo for 2-3 minutes until golden.


Add onion, capsicum, garlic and rosemary. Saute 3-4 minutes until onions are tender.


Meanwhile, combined bread, reserved pumpkin skins and Parmesan in a large bowl. Set aside.


Add pumpkin, tomatoes, chickpeas and water to saucepan. Cook on high heat, covered, 10-12 minutes or until pumpkin is just tender. Season.


Transfer to a 10-cup baking dish. Spread bread topping over. Spray with olive oil, bake 30-35 minutes or until topping is crisp. Serve scattered with parsley. Accompany with salad, if liked.

Download or print the recipe