Recipe for preparation in the autumn-winter season. This dish will surely appeal to vegetarians and those who are fasting. Velvety, aromatic, healthy, with a rich taste - a great dish for dinner!
Cooking description:
A fragrant, velvety, very tasty and very healthy dish that can be served for dinner. It is very simple to prepare mashed potatoes, and if you use ready-made chickpeas, then very quickly. For those who are fasting, this puree will pleasantly diversify and complement the menu.
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Legumes / Pumpkin / Mushrooms / Chickpeas
Dish: Puree
Cuisine geography: European
Diet: Lean dishes / Vegetarian food
Ingredients:
- Dried chickpeas - 1/2 Cup (or canned 100-150 grams)
- Pumpkin - 100-150 Grams (fresh or frozen)
- Onion - 1 Piece (small)
- Garlic - 2 Cloves
- Champignons - 2-3 pieces
- Vegetable oil - 1 tbsp. the spoon
- Salt - 1/3 Teaspoon (to taste)
- Ground black pepper - 1 Pinch
- Dried Basil - 1/3 Teaspoon
Servings: 1
How to make "Chickpea Puree with Pumpkin and Mushrooms"
1. If you prefer to use ready-made canned chickpeas, the cooking process will be much faster. Dry grains must be soaked in cold water overnight. 2. In the morning, the chickpeas will increase in size and cook much faster. We rinse it under running water. 3. Fill the washed chickpeas with water so that it slightly covers the grains, and cook until tender, adding a little salt. 4. Cut the peeled pumpkin into small cubes and add to the pan to the chickpeas. Cook for 10 minutes. 5. Peel a small onion, finely chop and fry until light golden brown with a little vegetable oil. 6. Send the onion to the pot with chickpeas and pumpkin, add basil, salt and pepper to taste. Cook for 3-4 minutes.
