Mediterranean-style slow-cooked chickpeas

Preparation Time 15 minutes Cooking Time 125 minutes Ingredients (serves 6) 300g dried chickpeas 1 tbs olive oil 2 brown onions, halved, coarsely chopped 3 garlic cloves, crushed 1 x 800g can diced Italian tomatoes 1L (4 cups) vegetable stock 1 1/2 tbs fresh thyme leaves 2 tbs coarsely chopped fresh oregano 500g butternut pumpkin, deseeded, peeled, cut into 3cm pieces 4 zucchini, cut into 3cm pieces 1 (about 400g) eggplant, cut into 3cm pieces 1/3 cup coarsely chopped fresh continental parsley 2 tbs fresh lemon juice Crusty bread, to serve Method Place the chickpeas in a large bowl and cover with cold water. Set aside to soak overnight. Drain. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 8-10 minutes or until the onion softens. Add the chickpeas, tomato, stock, thyme and oregano and combine. Cover and bring to the boil. Reduce heat to medium low and simmer, covered, for 1 1/4 hours or until the mixture thickens. Add the pumpkin, zucchini and eggplant and cook, covered, for 25 minutes. Uncover and cook, stirring occasionally, for a further 15 minutes or until the chickpeas and vegetables are tender. Add half the parsley and lemon juice and stir to combine. Season with pepper. Divide among serving bowls and top with remaining parsley. Serve with crusty bread, if desired. (goodtaste) Notes Prep: 15 mins (+ overnight soaking time)