At home we are from Sole plate and most arise from combining different preparations. In this case, the combination of a brown rice that we prepare every week and then add to salads or to complete other dishes, cooked chickpeas and roasted pumpkin puree.
This is how this bowl of chickpeas, pumpkin and brown rice. A very complete dish by integrating legumes, cereals and vegetables that in our case we have served warm. A quick proposal if like me you cook one day for the whole week and you already have all the elements ready.
Chickpea, pumpkin and brown rice bowl
This chickpea, pumpkin and brown rice bowl is a very complete dish that integrates legumes, cereals and vegetables.
Author Maria
Recipe type: Hair
Rations: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 tablespoons of extra virgin olive oil
- 1 small onion, minced
- 1 green bell pepper, minced
- 1 pot of cooked chickpeas (net weight 400g), washed and drained
- A cup of pumpkin puree
- ½ cup cooked brown rice *
For rice
- ½ cup of brown rice
- 1 // 3 teaspoon turmeric
- Salt and pepper to taste
Preparation
- To prepare the pumpkin puree, we cut a pumpkin wheel into pieces and put it on the baking sheet. We bake at 200ºC 45 min or until squash is tender. So, we take it out of the oven and crush it.
- While the squash is roasting, we prepare the rice. To do this, we cook the brown rice in water with the spices that we like the most and we follow the manufacturer's instructions. Once cooked, cool slightly under the tap with cold water and reserve.
- In a frying pan, poach the onion and the pepper for 10 minutes.
- Then add the pumpkin puree and we let it temper.
- Next add the chickpeas and we saute a couple of minutes.
- We serve the chickpeas with the puree in a bowl or plate and We accompany the rice.