Servings:
4
Prep time:
20
Cooking time:
60
INGREDIENTS
- - 500 g of pumpkin
- - 150 g of dried chickpeas raw
- - 2 tablespoons of pumpkin seeds
- - 1 sprig of rosemary
- - 150 ml of rice milk
- - Vegetable broth
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Boil the chickpeas in water with the rosemary for 60 minutes (or 25 minutes if you prefer in the pressure cooker).
- Carefully peel the pumpkin and cut into cubes about 2 inches on each side, arranging it in a pan covered with parchment paper. Season the pieces with a little oil and bake at 190 ° C for 10-12 minutes.
- Transfer the pumpkin cubes in a large frying pan, pour in the milk rice, salt, put the lid on and continue on low heat until they become soft. The last few minutes let it dry without the lid.
- Drain the chickpeas once cooked, remove the rosemary, salt, pepper and finely whisk pouring the broth needed to get a medium thick cream.
- Spread the chickpeas in soup plates, place the center of the pumpkin cubes forming a mound and sprinkle with pumpkin seeds lightly toasted in a pan with a little oil.
