Pumpkin cream with crunchy chickpeas

This week the temperatures have dropped significantly and the body appreciated hot dishes such as butternut squash cream with crunchy chickpeas and blueberries that we prepare today. To prepare the cream we have used a recipe that you already know and that you can check here.

Once the pumpkin cream is prepared, we will only have to cook the chickpeas in the oven so that they are very crisp. They are a fantastic plugin both for creams and rice dishes and salads that we are sure you will get a lot out of. Give them a try!

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Pumpkin cream with crunchy chickpeas

Crispy chickpeas are a fantastic addition to this pumpkin cream and others. Simple to prepare, you will get a great use out of them in the kitchen.

Author Maria

Recipe type: Hair

Rations: 4

Preparation time:  10m

Cooking time:  25m

Total time:  35m

Ingredients

• 4 servings of pumpkin cream (recipe here)
• 400 g. canned cooked chickpeas
• ½ teaspoon ground ginger
• ½ teaspoon chili powder
• ½ teaspoon sweet paprika
• Sal Island
• Pepper
• Extra virgin olive oil
• Blueberries
• A few tablespoons of yogurt

Preparation

1. We preheat the oven to 160ºC
2. We drain the chickpeas and rinse them with a little water. We dry and we place in a baking dish.
3. We add a pinch of oil and spices. We mix with our hands to ensure that all the chickpeas are well impregnated.
4. We bake for 20-25 minutes, until crisp.
5. We serve the hot pumpkin cream with some chickpeas and decorate with blueberries and yogurt.

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