Revithia me kolokitha – Pumpkin with chickpeas
A perfect combination of crispy chickpeas with pumpkin, chili pepper, aromatic oregano, red onion and leek. A dish that can be served hot or cold, with rice or potatoes.
Preparation: 12h
Easy
Preparation: 12h
Easy
Ingredients:
- 1500 g water
- 1 g ground black pepper
- 150 g red onion
- 3 g cumin seed
- 1 g oregano
- 24 g chili peppers
- 300 g dried chickpeas
- 6 g salt
- 180 g leek
- 130 g Oil, olive
- 80 g orange juice 100%
- 800 g musk pumpkin
Method of cooking:
- Place a bowl on the lid of the bowl without a measuring cup, reset the scale, weigh 300 grams of dried chickpeas, cover with cold water (about 7 cm above the chickpeas), and set aside to soak for at least 8 hours. Place another bowl on the lid of the bowl without a measuring cup, reset the scale, weigh 800 grams of butternut squash, and set aside. Drain the previously soaked chickpeas, rinse thoroughly in cold water, and add to the bowl.
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