2-3 large wedges of pumpkin
1 Onion finely diced
1-2 cloves garlic diced
1 cup frozen peas and corn
Chickpea flour (approx 1/2-1cup)
Vegetable stock (approx.1-2cups)
2 sheets puff pastry
Instructions
Chop the pumpkin into chunks and roast in the oven then set aside to cool, In a pie dish put the pastry and with a fork prick the base and lay the pieces of pumpkin around evenly spread, in a pot fry off onion and garlic, Add peas and corn stir, in a separate bowl add chickpea flour to liquid stock stir well and pour into pot cook out for 2-3mins stirring constantly it should start to thicken...before it gets too thick pour it into the pie dish on top of pumpkin till it reaches the top, Bake in a moderate oven about 180C for 20mins. Enjoy! =)
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