Taking advantage of the temperate of the pumpkin I propose to prepare today a chickpea stew and roasted pumpkin. A very comforting dish at this time of year that will help you warm up on the coldest days and that you can also prepare in just half an hour.
I could have added the butternut squash to the stew and cooked it, however roasted butternut squash has a extra flavor and sweetness I think they come very well to this stew. A stew that I have been able to prepare in half an hour because I have used canned chickpeas already cooked, a great ally in the pantry!
Little else needs this stew in which the pumpkin is the protagonist. Some spices that you can modify to your liking. I used paprika to which I am very faithful and a mixture of spices very popular in Indian cuisine known as Garam Masala which includes cinnamon, cloves, nutmeg, pepper and cardamom among many others.
The recipe
- 2 thick pumpkin slices
- Olive oil
- 1 cebolla
- 1 garlic clove
- 1 teaspoon paprika sweet
- ½ teaspoon Garam masala
- 1 pot of cooked chickpeas (400g.)
- 1 glass of water or vegetable broth
- 1 hoja de laurel
- We peel the pumpkin and cut it into cubes to take them to the oven at 190ºC for 20 minutes or until they are tender.
- Meanwhile, in a saucepan with a splash of olive oil, sauté the onion and garlic, finely chopped.
- Then add the paprika and the Garam masala spice mix and mix. We booked.
- Once the pumpkin is done, add it to the pot.
- We also add the chickpeas, after passing these through the cold water tap and reserving two tablespoons of them to crush them in order to fatten the broth.
- We crush those chickpeas with half a glass of water or broth and add them to the stew. Mix and add more water or broth if necessary until the desired texture is achieved.
- We enjoyed the hot roasted pumpkin and chickpea stew.