It seems to start coming autumn, but now really, and of course with the drop in temperatures we have craved a pumpkin cream with roasted and spiced chickpeas. It is a very complete dish, on the one hand with the vegetable cream with the contribution of hydrates and healthy fats and on the other the chickpeas to give the protein part to this dish.

You may have heard that plant proteins are not complete, But this is not so, not all. For example the cooked chickpea, it is complete protein as it contains all the essential amino acids. And because of that, we can say that this is a very complete dish.

Let the recipe!

INGREDIENTS

• 1 boat of “Garbancitos” pedrosillano.
• Dried rosemary, to taste.
• Sweet paprika, to taste.
• 200g onion.
• 50g of Extra Virgin Olive Oil (Äôve).
• 300g pumpkin.
• 200g of potato.
• 5g ginger root.
• 600g vegetable broth.
• 3 sprigs of fresh rosemary.

PREPARATION of the pumpkin cream

1. Put the minced onion and oil in a pot and fry over high heat for a few 4-5 minutes (while we stir so that the onion does not stick to us).
2. Add the pumpkin and potato in pieces and the ginger with the fresh rosemary leaves. We sauté for other 4-5 minutes about, over medium-high heat while stirring.
3. Add the vegetable stock and cook over medium-high heat for approximately 30 minutes, Let's see that the potato and pumpkin are well done.
4. We remove the sprigs of rosemary and crush the rest of the contents of the pot. reserve.

Preparation of roasted chickpeas

1. Rinse and drain the chickpeas well.
2. In a frying pan, with a drop of oil and over medium-high heat we put the chickpeas.
3. We spice to our liking with sweet paprika and dried rosemary. We stir so that they do not burn until we see that they begin to toast.
4. Remove from heat and serve on a plate over the previously reserved pumpkin cream.

Note: For a more original presentation, split the pumpkin in two and empty the contents. Reserve the crust as a plate and the emptied content for the preparation of the cream.