Vegetable Rice in Pumpkin

Ingredients

• 4 acorn pumpkins (about 350 g each)
• 250 g cooked rice
• 4 tomatoes
• 125 g canned chickpeas
• 2 onions
• 2 tbsp butter
• 70 g grated Gruyere cheese
• 250 ml vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Cut a lid off each pumpkin and scoop out the seeds with a spoon.

2. 2.

   Peel and finely chop the onions. Wash, quarter, seed, and dice the tomatoes. Mix onions, tomatoes, drained chickpeas, and rice; season with salt and pepper and fold in the cheese. Fill the pumpkins with the mixture, place them in a shallow baking dish, and top with butter shards. Pour broth over and bake in the oven at 180°C for about 45 minutes.