Oct 25, 2013

Pumpkin and chickpeas with ginger

A beautiful combination.

Recipe inspired by pumpkin and Giallo Zafferano
time: 30 min preparation + 40 min cooking

  • 1400 g (3 lbs) pumpkin pulp, diced
  • 1 1/2 cup (300 g) dry chickpeas, soaked overnight and drained
  • 2 medium onions, peeled and chopped
  • 3 Tablespoons olive oil
  • 1 1/4 teaspoon dry ginger powder
  • 400 ml (1 1/2 cup) or less boiling water with 1 1/4 teaspoon salt
  • salt, pepper to taste
  1. In a large pot, heat oil on medium heat. Add onions with ginger and sauté for 5 min (without changing the color). 
  2. Add pumpkin and chickpeas. Saute for 5 minutes. 
  3. Pour in 1 cup of boiling water. Cover the pot with a lid and cook on low heat, adding water and stirring if necessary, for about 30 min, till chickpeas are cooked. Adjust seasoning.
  • very refreshing tastes; chickpeas are sweet, pumpkin is almost sweet, ginger adds a sweet/sour kick;
  • beans are "al dente";
  • pumpkin kind of fell apart, but maybe because I let it sit for a while on the stove top while I was getting Hania from school;
  • it tasted even better the next day;
  • one of my favorite pumpkin dishes.