Drive away with green broad beans and ricotta
single courses from Italy
Chickpea, pumpkin and rosemary cakes
Chickpea, pumpkin and rosemary cakes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
These chickpea and pumpkin pies are a typical autumn dish that brings taste and color to the table.
preparation
step 1
Remove the pumpkin peel and cut it into cubes. In a pan heat a little oil and lightly fry the sprig of rosemary for 1 minute, then add the pumpkin, bay leaf, salt and pepper.
step 2
Mix well, add a little water, cover with a lid and cook until the pumpkin becomes soft. Then remove the bay leaf and the sprig of rosemary and blend the pumpkin with a minipimer.
step 3
Drain the chickpeas and pass them under the jet of running water in order to remove the excess salt. Whisk the chickpeas with a mixer, adding salt, pepper and a little oil, until you obtain a mixture that is not completely smooth.
step 4
Combine the pumpkin and chickpeas in a bowl, season with salt and pepper and add the chickpea flour and 1 tablespoon of baking powder. Mix well until a homogeneous mixture is obtained.
step 5
Take a spoonful of dough and make some cakes (you can help yourself with a pastry rings) and place them on a baking tray covered with parchment paper. Proceed in this way until the end of the compound.
step 6
Finally sprinkle the cakes with a sprinkle of baking powder. Bake in a static oven at 200 ° C for 30 minutes, then turn on the grill function for another 5 minutes. Remove from the oven and serve warm or warm cakes. Enjoy your meal!