Vegan chickpea and pumpkin pan

Ingredients for 2 servings:

• some cooking oil
• 1 onion(s), sliced
• 1 small Hokkaido pumpkin(s), sliced
• 2 cans of chickpeas, 400 g each or dried accordingly
• 1 garlic clove(s)
• 1 class jar of dried tomatoes, approx. 280 g
• 2 handfuls of arugula
• some salt and pepper
• n. B. spice(s) or herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Add the pumpkin to the onions in the pan and cover with a lid. Stir occasionally until the pumpkin is al dente. Add a little more cooking oil if necessary. Meanwhile, chop the garlic cloves and dice the sun-dried tomatoes. Wash the arugula thoroughly and spin it dry. Mix the cooked chickpeas with the pumpkin in the pan and heat everything uncovered. Add the garlic and sun-dried tomatoes. Stir and heat. Season to taste with salt, pepper, and any other spices or herbs you like. Finally, add the arugula and mix everything together. Note: If the chickpeas are uncooked, first prepare them according to the package instructions. The chickpea and pumpkin pan takes about 30 minutes to prepare, as the steps take place in parallel.