The Crispy Pumpkin and Chickpeas in Air Fryer is a simple, tantalizing, and delicious dish. It takes very little time to prepare this complete and rich side dish thanks to the very handy and indispensable, for me, Air Fryer, a dish where we find the warm and typically autumnal flavors and colors.
For this recipe, I used the Delica or Mantovana pumpkin, which along with Violina pumpkin, is one of my favorite varieties because of its delicate flavor and soft texture. Together with the chickpeas made crispy thanks to the cooking in the Air Fryer, it makes this side dish very tantalizing. I seasoned the chickpeas with sweet paprika and pepper, but you can add or change the spices to your liking. I used a pack of ready-made chickpeas, the ones you find in supermarkets in jars or glass jars. I always keep a stock in the pantry that comes in handy when I’m short on time and in a hurry, as in this case.
The Pumpkin is a versatile vegetable and lends itself to various recipes. I often prepare the flans, the meatballs and also the arancini, a different version from the classic.
Now, let’s see how to prepare the Crispy Pumpkin and Chickpeas in Air Fryer.
If you like my recipes, you might also be interested in these👇🏻
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for 3 servings of Air Fryer Crispy Pumpkin and Chickpeas
- 25 oz Delica pumpkin
- 2 cloves garlic (in skin)
- 3 tbsps extra virgin olive oil
- A few sprigs rosemary
- 8 oz canned chickpeas
- 1 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- to taste salt and pepper
Tools
What you need to prepare Air Fryer Crispy Pumpkin and Chickpeas
- 1 Air Fryer
- 1 Cutting board
- 1 Knife
- 1 Baking tray non-stick
- 1 Wooden spoon
- 1 Strainer
- 1 Bowl
- 1 Spoon
- 1 Teaspoon
Steps
How to prepare Air Fryer Crispy Pumpkin and Chickpeas
Cut the pumpkin and remove the skin, seeds, and strings
Cut it into fairly thick slices and then into cubes
Transfer it to the non-stick baking tray you will use for cooking along with the 2 cloves of garlic in skin, 2/3 tbsp of evo oil, and a couple of rosemary sprigs. Mix with a wooden spoon or spatula
Place the tray on the grill of the air fryer and cook, using the air fry program at 392°F for 7 minutes, stirring during cooking
Remove the tray from the air fryer and set aside
Drain the chickpeas from the preserving liquid, rinse them under running water, and dry them with paper towels or a cotton cloth. Remove the skin to prevent them from popping during cooking. Place them in a bowl and season with sweet paprika, evo oil, salt, and pepper. Mix well. You can prepare them before starting the pumpkin cooking
Now, add the chickpeas to the pumpkin tray and mix well
Put the tray back in the air fryer on the grill and continue cooking at 392°F for 9/10 minutes. The pumpkin should be soft but firm and slightly crispy on the surface, and the chickpeas slightly crispy. Stir a couple of times during cooking
Remove the garlic cloves, adjust salt and pepper if necessary, and serve your Crispy Pumpkin and Chickpeas!
Your Crispy Pumpkin and Chickpeas is ready to be enjoyed, serve it with toasted bread and a drizzle of olive oil
Did you like this recipe? You can rate it with lots of stars 🌟🌟🌟🌟🌟 after the tips section!
Follow me on Facebook too! Here’s my page👉🏻 Amiche Friggy e Non Solo
And if you like cooking with the Air Fryer, join my Facebook group ➡️ Ninja – Combi and Air Fryers – recipes and more! Italy and for all the other recipes, the new group 👉🏻 I tear you a recipe
Follow the Amiche Friggy e Non Solo channel on WhatsApp to stay always updated by clicking the red link 👉🏻 Amiche Friggy e Non Solo WhatsApp Channel
Find me also on Instagram – YouTube – TikTok
If you want to discover all the other recipes from my Blog click to return to the Home
Storage of Air Fryer Crispy Pumpkin and Chickpeas
I recommend not preparing the Pumpkin and Chickpeas in advance. If you want to get ahead, start with the first cooking of the pumpkin and then continue when you are ready to serve it. The chickpeas would become rubbery, losing their crispness. That said, I advise against storing it. Try not to prepare large quantities but just what you need and think you will consume at the moment.
I also recommend removing the chickpea skins… I know, it will be tedious, but I guarantee you it’s better to spend 10 minutes beforehand than to have to clean all the walls of the air fryer filled with exploded chickpeas later.
