Cajun Pumpkin casserole
Today 'Days without meat' starts, the food movement that encourages us to eat less meat and fish in the coming 40 days. I am going to follow their initiative as much as possible and am starting today with a magnificent flavoursome veggie Cajun casserole. Never thought that fennel and Cajun would match so well.
The Cajun spices are organic and fairtrade from Steenbergs. Check out their great range of products online.
Cajun pumpkin casserole
1 big sweet potato
1 small butternut pumpkin
1 tin of chickpeas
220 ml vegetable stock
1-2 teaspoons cajun mix spices
Peel and chop the vegetables in bite-size pieces, make sure they all are about the same size. Drain and rinse the chickpeas. Heat the olive oil in a casserole and gently fry the chopped shallots. Add the chopped vegetables, the chickpeas and pour in the stock. Add the cajun seasoning, I also threw in some of the fennel leaves. Reduce the heat and let it slowly simmer until the vegetables are soft, add some water if necessary.
Serve with red rice and crumbled goat's cheese or pieces of mozzarella.