Braised chickpeas with pumpkin

Soak the chickpeas for 4 hours in a bowl with 2 liters of cold water. Drain them in a colander.

Cut the onions each into 12 wedges and the garlic cloves into slices. Heat 3 tablespoons of olive oil in a frying pan and fry the onion and garlic until transparent. In the meantime cut the tomatoes into pieces.

Spoon the chickpeas with the 2 tablespoons of thyme, 2 tablespoons of oregano and tomatoes and cook for another 2 minutes. Pour in the stock and smother the chickpeas over medium-high heat for about 1 hour. Cut the peppers into pieces and clean the green beans and cut into pieces. Add this and cook everything gently for another 30-45 minutes.

Meanwhile, heat the oven to 220 ° C. Cut the pumpkin into 8 thin slices and put on the baking tray and sprinkle 1 tablespoon of thyme and 1 tablespoon of oregano with some salt and freshly ground black pepper. Roast the pumpkin parts in the oven for 25-30 minutes. Serve the chickpea stew with the pumpkin parts on it.