Ingredients for 4 people
- 500 g pumpkin pulp
- 300 g chickpeas
- 1 celery stalk;
- 1 bay leaf;
- 2-3 cherry tomatoes;
- rosemary-flavoured Il Festaiolo EVO Olive Oil
- chives to taste
- salt to taste;
- pepper to taste;
Procedure
- Cut the pumpkin into pieces, wash it and place it in an oven pan with chives, rosemary-flavored Il Festaiolo EVO Olive Oil and add a little water, salt and pepper.
- Cover everything with baking paper and then with aluminium foil to create moisture inside.
- Bake for 40 minutes at 190°, static oven.
- While the pumpkin is cooking, wash the chickpeas, soaked the night before, and put them in a saucepan with the celery, bay leaf, cherry tomatoes and a little salt. Cover everything with water, about two fingers above the chickpeas.
- As soon as it comes to the boil, reduce the heat and continue cooking for about an hour.
- Once the chickpeas are cooked, add them to the pumpkin, previously blended, and garnish with a drizzle of rosemary-flavored Il Festaiolo EVO Olive Oil.
- Serve with crispy croutons.