The Pumpkin Upside-Down Cake with Chickpeas is a delicious savory cake, with a delicate taste that will surely win you over.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 kg pumpkin (to clean)
- 2 packages canned chickpeas (14 oz per can, 8.5 oz drained per can)
- 4.2 oz Parmigiano Reggiano DOP (grated)
- 4 eggs
- 0.42 cup milk
- to taste fine salt
- 8 leaves sage
- 1 sprig rosemary
- to taste olive oil
- to taste breadcrumbs (grated)
- to taste Parmigiano Reggiano DOP (grated for topping)
- 3 pinches gomasio (optional)
Preparation
Wash, peel the pumpkin with a peeler, and cut it into slices about 1/4 inch thick (my slices have a diameter of about 2/2.4 inches).
I recommend lining the 10-inch diameter pan with parchment paper, previously wet and wrung out, otherwise you risk the mixture sticking. Grease the parchment paper with oil, sprinkle with salt, sage leaves, and rosemary. Place the pumpkin slices on top, covering both the bottom and the side of the pan, then sprinkle with breadcrumbs, especially in the gaps where there is no pumpkin.
Put the drained chickpeas, eggs, grated Parmigiano, sage, rosemary, two pinches of salt, and milk into a blender. Blend well until you get a smooth and homogeneous cream. If necessary, adjust the salt.
Pour the mixture into the pan, level it well. Sprinkle with plenty of grated Parmigiano.
Bake at 356°F for about 45 minutes, placing the pan on the second rack of the oven from the bottom. Let it cool slightly and then turn the cake upside down on a serving plate.
If you want to give it an extra flavor, sprinkle the surface with gomasio; you can find more information here.
And enjoy your meal!
Tips/advice
Please make sure to cover the pan with parchment paper, otherwise you risk the cake sticking to the pan.
To make it tastier, you can add diced speck or sweet pancetta.
A sprinkle of Gomasio on the surface will make it even more delicious. To learn more about gomasio, click here.
If you liked the Pumpkin Upside-Down Cake with Chickpeas, try the other pumpkin recipes:
