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Stuffed pumpkin with crispy chickpeas

What is better for autumn than pumpkin ?!

It’s rich in minerals and beta-carotenes and so versatile. We have already made a raw salad, oven veggies, creamy pasta sauce out of them and experimented a lot. You can also make cakes and cookies from pumpkin puree.

Now here is our irresistible version: stuffed pumpkin with crispy chickpeas. The different consistencies of the creamy guacamole and the crunch of the spicy chickpeas make it a real feast on your tongue.

Stuffed pumpkin with crispy chickpeas

Cook Time 20 mins
Baking time 40 mins
Course Hauptgericht
Servings 2 persons

Ingredients
  

  • 1 small butternut squash
  • 100 g giant white beans
  • 50 g cherry tomatoes
  • 4 tbsp vegan creme fraiche
  • 2 tbsp dried cranberries

Crispy chickpeas

  • 100 g brown chickpeas
  • 1 tbsp oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika powder

Guacamole

  • 2 avocados
  • 1 small onion
  • 1 lemon (juice and zest of peel)
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 180 °C.
  • Halve the pumpkin and remove the seeds. Score the pumpkin halves with a knife, brush with a little oil and place with the cut side up on a baking sheet.
  • Mix the chickpeas with oil, salt and paprika powder and place in a separate small baking dish or baking tin.
  • Place the pumpkin and chickpeas in the preheated oven. Take the chickpeas out of the oven after about 20-25 minutes and set aside.
  • In the meantime, peel the avocados for the guacamole and mash them in a bowl with a fork. Peel the onions and finely dice them. Add to the avocado with the lemon juice, lemon zest and salt and stir well.
  • Halve the cherry tomatoes.
  • After about 40 minutes, remove the pumpkin from the oven and use a fork to check if it is soft.
  • Put the guacamole on the two pumpkin halves, then add white beans and halved cherry tomatoes.
  • Put 2 tablespoons of creme fraiche on the cherry tomatoes and spread the crispy chickpeas and cranberries on top.

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