Stuffed pumpkin with turmeric chickpeas

Stuffed pumpkin with turmeric chickpeas

I like it in all versions: as velvety, with risotto, as a filling for ravioli or as a simple side dish. In this recipe I opted for a “stuffed” version thus creating the stuffed pumpkin with turmeric chickpeas. Once again I kneel at the perfect meeting between pumpkin and legumes. After the pumpkin curry with lentils this time I wanted to add chickpeas, and I must say that the result is not bad at all.

Zucca butternut

The pumpkin I used is butternut pumpkin, a sweet variety that releases a hint of hazelnuts. This type lends itself to various preparations: you can cook it in a pan cut into cubes (with or without peel), it is perfect for velvety, soups or as a filling for ravioli and tortellini. This pumpkin with its typical elongated shape and smooth skin is particularly common in the Anglo-Saxon countries. Little known here in Italy, butternut squash is a blaze of beneficial properties. Hypocaloric, anti-anemic and high in fiber that help lower blood cholesterol levels.

Zucca butternut ripiena

This pumpkin is so good that you would like to eat both halves … to try! 🙂

Ingredients

  • 1 butternut pumpkin
  • 200gr cooked chickpeas
  • 1 leek
  • 1 celery coast
  • 1 clove of garlic
  • rosemary
  • turmeric
  • chili pepper
  • salt
  • oil

  1. Cut the pumpkin in half lengthwise and wash thoroughly with all the peel.
  2. Dry the pumpkin and with a spoon remove the seeds and filaments. With the help of a spoon dug the top part of the pumpkin and keep aside the discarded pulp.
  3. Put the two halves of the pumpkin on a baking sheet covered with parchment paper, add the peeled and split garlic clove, a bit of rosemary and a drizzle of oil. Bake for 20 minutes at 180 degrees.
  4. In the meantime wash the leek and the celery coast and cut into cubes. Brown them in a pan with a little oil and chilli pepper.
  5. Add the remaining pumpkin pulp, chickpeas and cook for another 4-5 minutes. Add the turmeric, salt and turn off the heat.
  6. Remove the pumpkin, remove the garlic and fill it with the stuffing of chickpeas. Add rosemary to taste and bake again at 180 degrees for another 20 minutes.

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