Garbanzos with Pumpkin

And another pumpkin recipe.  This one comes from my MIL, who kept asking when the squashes would be ripe, back in August.  I´m sending her a couple of big ones for Christmas.


Olive oil
1 medium onion
Garlic cloves to taste
1 medium pepper - red or green
2 cups cubed squash or pumpkin
2 medium tomatoes or 1 can puree
1/2 cup white wine (optional)
2 tablespoons oregano
Salt and pepper to taste
1 jar prepared garbanzos
1 chorizo sausage (optional)

Saute the onion, a few garlic cloves, the green or red pepper in olive oil until soft.  Add the tomato and when back to simmering, the pumpkin.  Cook until soft, about half an hour.  At this point I add a glug of white wine and the salt and pepper, then the chorizo and bring back to simmer.  Let simmer about an hour, stirring occasionally, then add the oregano and drained garbanzos.  Remove the chorizo, slice, and replace. Cook another half an hour, adjust seasoning and serve.  You may find you have to add more liquid if it gets too thick.  If you leave out the chorizo, cooking time will be reduced accordingly.

Warm and filling for a winter lunch!