Velvety spiced pumpkin and chickpeas
33 recipes
Cream of pumpkin and chickpeas with cod
ingredients
servings
4
Pumpkin
600 grams
Chickpeas
600 grams
Leeks
1 unit
Bottled water
600 grams
Nutmeg
1 gram
Turmeric
1 gram
Extra virgin olive oil
4 spoons
Iodized salt
1 pinch
Black pepper
to taste
Blue fish
400 grams
single courses from Italy - Campania
Cream of pumpkin and chickpeas with cod
Cream of pumpkin and chickpeas with cod
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Really delicious and super healthy!
preparation
step 1
You can use pre-cooked chickpeas or to be cooked. In the second case, put them to soak at least the night before and then, after having drained the water several times,
step 2
cook them in salted water until they are soft. Depending on the quality of the chickpeas, they may take from 2 to 4 hours.
step 3
Prepare the pumpkin: sbucciatela, wash it and make it into pieces and place in a saucepan. Also add the finely chopped leek and season with at least 3 tablespoons extra virgin olive oil.
step 4
Put the saucepan on medium / low heat and cook the pumpkin and leek for at least 25 minutes. Be careful to stir frequently, so the pumpkin flavor and prevent the leek burning.
step 5
Do blanch in a pan the desalted cod from all sides. Put the cream in a bowl together with the still whole chickpeas and cod. Serve with a tablespoon of olive oil, salt and pepper to taste.
step 6
You can keep aside the chickpeas for the final decoration.
