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Pumpkin and chickpea sauce for pasta or risotto

ingredients

servings

1

Precooked chickpeas

150 oz

Pumpkin

200 oz

Fresh rosemary

1 sprig

Onions

1 half

Salt

1 pinch

Extra virgin olive oil

1 spoon

first courses from Italy - Piemonte

Pumpkin and chickpea sauce for pasta or risotto

Pumpkin and chickpea sauce for pasta or risotto

vegan high in potassium with good fats

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin and chickpea sauce for pasta or risotto

Here is another method for consuming legumes: a delicious sauce with pumpkin that can be accompanied with pasta, rice, or as a second course together with two slices of toasted bread. Taste, color and flavor all in one single dish which, remember well, must never be missing. Our best restaurant is our cuisine, so let's do it better.

Pumpkin and chickpea sauce for pasta or risotto step 1

step 1

In a small pan I cook the onion with the sprig of rosemary together with the water so that it does not stick. Meanwhile, I put the water to boil for the pasta or the rice and cut the squash into squares. (this is from my garden, cut into pieces and frozen)

Pumpkin and chickpea sauce for pasta or risotto step 2

step 2

Once the onion has dried, add the pumpkin and chickpeas and cook slowly for 15 minutes. The water boils and I throw the pasta.

Pumpkin and chickpea sauce for pasta or risotto step 3

step 3

I add the curry, salt and a spoonful of extra virgin olive oil and complete the dish. To taste 1 teaspoon of mixed oil seeds, or 1 teaspoon of parmesan to complete the dish

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