now I think I've tried all the combinations possible with the pumpkin:
pumpkin and tofu, pumpkin and azuki beans, lentils and pumpkin, pumpkin soup with red beans, stewed, baked ... : - P ... but
chickpeas? Never. ^ ^
So today I did this experiment and I must admit that the 'pairing is not all bad! The Farinos of chick goes well with pumpkin, despite their truly unique flavor. Also I think the rosemary is the final touch! - Comment D, plese! > _ <
Ingredients - 100 grams of chickpeas
-a slice of pumpkin-
rosemary
-sesame-oil-turmeric
Preparation:
soak the chickpeas for 24 hours and cook them in water for about 2 hours. You can then add the pumpkin, cut into thin slices and continue to cook for another 30 min approx. Meanwhile, a handful of brown sesame seeds with a teaspoon of turmeric to the mortar with achiacciare. When pumpkin and chickpeas are cooked, put them - by taking the 'cooking water - in a blender and blend until you get a' creamy sauce 'compact, possibly with the aid of the' water kept aside. Grease with a little olive 'oil a baking dish, pour the cream and sprinkle the surface with the rosemary and crushed sesame seeds and turmeric in a mortar. Bake at 180 degrees for 30 minutes and let cool.
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