Today I wanted to eat a hot dish, a vegetable first course instead of the usual pasta, a delicious and fragrant Pumpkin and Chickpea Cream. Light and nutritious, it can also be considered a main dish, perhaps accompanied with toasted bread cubes. This dish is very simple to prepare, it will just take a bit of time to cook the chickpeas. But you can skip this step by using canned chickpeas. If you decide to use dry chickpeas, remember to soak the chickpeas twelve hours before use. Here are other pumpkin recipes I recommend you try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients Pumpkin and Chickpea Cream
- 1.5 lbs pumpkin (pulp)
- 4.2 cups vegetable broth
- 7 oz cooked, boiled chickpeas
- 3.5 oz leek
- to taste extra virgin olive oil
- pepper
- 1 clove garlic
Steps Pumpkin and Chickpea Cream
If you decide to use dry chickpeas, soak them in plenty of water the night before. After the soaking time, drain them and you can put them in the pressure cooker with a quart of water, a bay leaf, a teaspoon of salt, and cook for 40 minutes. If you don’t have a pressure cooker, cook in a regular pot for about 1 hour. Once cooked, drain them and set aside.
Clean the pumpkin and cut it into small pieces. Slice the leek into rings and sauté them in a little extra virgin olive oil.
Cover with vegetable broth, as soon as it boils, put the lid on and let it cook until the pumpkin is soft.
Blend the pumpkin with an immersion blender. Separately, heat a tablespoon of oil in a pan, sauté a garlic clove, add the boiled chickpeas and sauté for a few minutes; you can also add a sprig of rosemary.
Now add the chickpeas to the pumpkin cream. Put it back on the stove and let it cook for another 5 minutes. Serve it with a sprinkle of pepper on each plate, if you like.
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