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.
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.
This pumpkin is so good that you would like to eat both halves … to try! 🙂
- 1 butternut pumpkin
- 200gr cooked chickpeas
- 1 leek
- 1 celery coast
- 1 clove of garlic
- chili pepper
- Cut the pumpkin in half lengthwise and wash thoroughly with all the peel.
- 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.
- 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.
- 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.
- Add the remaining pumpkin pulp, chickpeas and cook for another 4-5 minutes. Add the turmeric, salt and turn off the heat.
- 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.