Chickpea Pumpkin Vegetable

Ingredients

• 200 g dried chickpeas
• 1 small Hokkaido pumpkin
• 1 Red Onion
• 100 ml Vegetable broth
• balsamic cream
• 5 tbsp olive oil
• Salt
• Pepper
• 0.333 bunch coriander

Instructions

1. 1.

   Soak the chickpeas overnight in plenty of cold water. The next day, discard any chickpeas that float on top and rinse the rest well. Cook them in fresh water for 30-45 minutes until just tender.

2. 2.

   Wash the pumpkin, halve it, remove seeds, cut into wedges, peel if desired, and chop into pieces. Place in an oiled baking dish, pour over broth, lightly salt, and bake at 200 °C for about 30 minutes. Drizzle with balsamic cream midway. Peel and slice the onion; add to the pumpkin during the last 5 minutes of baking. Drain the chickpeas.

3. 3.

   Carefully mix the chickpeas with the pumpkin vegetables, add remaining oil, and season with balsamic cream.

4. 4.

   Wash the coriander, pluck leaves from stems, and fold into the vegetable salad.

5. 5.

   Serve in bowls at warm room temperature.