Chickpea and Pumpkin Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 13 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ¼ cups dried chickpeas
- 1 small Hokkaido pumpkin
- 1 Red onion
- ⅜ cup vegetable stock
- Balsamic glaze (Crema di Balsamico)
- 5 Tbsps olive oil
- salt
- peppers
- 0.333 bunch cilantro
Product recommendation
Cannot be frozen
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot, 1 Tablespoon, 1 Whisk
Preparation steps
1.
Soak the chick-peas overnight in plenty of cold water. Next day discard any chick-peas that are floating on the top of the water. Rinse the rest well and cook in fresh water for 30-45 minutes, until slightly al dente.
2.
Meanwhile, wash, halve and deseed the pumpkin, cut into wedges and peel if you wish. Cut the wedges into pieces. Place in a baking dish brushed with oil and add the vegetable stock. Season lightly with salt and bake in a preheated oven 400°F) for about 30 minutes. Sprinkle with a little balsamic cream from time to time. Peel and slice the onions and add to the pumpkin for the last 5 minutes. Drain the chick-peas well.
3.
Carefully mix the chick-peas with the pumpkin and onion, add the rest of the oil, season and add balsamic cream to taste.
4.
Wash the coriander, pick the leaves from their stalks and scatter over the vegetable salad.
5.
Put into bowls and serve lukewarm.
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