1 In a 5L pot, heat the oil on medium. Add the onion, garlic and capsicum and cook, stirring frequently, until the onion is golden brown and tender; about 10 minutes.
2 Stir in the cabbage and cook, stirring frequently, until it's wilted; about five minutes. Add the cocoa powder and chilli powder; cook for one minute. Add the pumpkin and tomato puree and cook for one minute.3 Add the stock, beans, chickpeas and salt and bring to a boil. Reduce to a simmer, cover, and cook until the pumpkin is tender; about 30 minutes. Stir in the corn and heat through, for about another three longer. Serve topped with avocado, tomato and jalapeÃ±os.
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