A special but very simple recipe made with few ingredients: pumpkin puree, crispy chickpeas and mushrooms.


Ingredients (for 3 people)

  • 1 butter pumpkin, unpeeled
  • 3 cloves of garlic, unpeeled
  • 250g of cooked chickpeas
  • 15 small, white or brown mushrooms (150g)
  • 1 sprig of fresh coriander (15g)
  • 6 halves of walnuts
  • 1/2 teaspoon + 1/3 teaspoon + 1/4 teaspoon salt
  • Pepper, to taste (optional)
  • 1/2 teaspoon of sweet chili powder
  • 1/2 teaspoon of cumin powder
  • 1/2 tablespoon + 1 teaspoon of oil
  • 1 tablespoon of lemon juice

  1. Preheat the oven to 180ºC.
  2. Line an oven tray with parchment paper (or with a reusable alternative – a silicone mat, for example).
  3. Without peeling, cut the pumpkin lengthwise and, with the help of a spoon, remove the seeds (reserve and use later; for example, roasted in the oven with a little salt until crunchy).
  4. Cut the pumpkin into smaller pieces and place them on one side of the board, ensuring that the “face” with the skin is facing up.
  5. Place the chickpeas on the other side of the baking tray and season with 1/3 teaspoon of salt, pepper to taste, sweet pepper, cumin and 1/2 tablespoon of oil, mixing well with your hands. . Put the tray in the oven for 10 minutes.
  6. In the meantime, start preparing the remaining ingredients. To do this, slice the mushrooms, peel and chop 2 cloves of garlic and finely chop the coriander.
  7. After 10 minutes in the oven, remove the tray, add the remaining garlic clove (with skin) and bake for another 20 minutes.
  8. As you finish roasting, in a medium-sized skillet over medium-high heat, add a teaspoon of olive oil and quickly sauté the minced garlic, making sure they do not burn.
  9. When the garlic starts to brown, add the mushrooms, stir, add 1/4 teaspoon of salt and stir again.
  10. Raise to high heat and sauté until the mushrooms run out of water.
  11. Reduce to medium-high heat, add 2/3 of the chopped coriander (10g) and lemon juice. To mix. Sauté for another 1 minute and reserve (keeping the mushrooms in the pan).
  12. Break the walnuts into tiny pieces and set aside.
  13. After 20 minutes in the oven, switch off and remove the tray. Peel the garlic clove and carefully transfer it together with the pumpkin pieces into a suitable bowl for using the magic wand. Return the tray to the oven (now switched off).
  14. In the bowl, mash everything very well with the magic wand (not adding water) until it has a creamy consistency of puree (about 2 minutes). Alternatively, use a food processor.
  15. Return to the skillet with the mushrooms and heat them for about 1 minute over medium-high heat.
  16. Then, form an assembly line in an appropriate place: three empty plates, bowl with pumpkin puree, tray with chickpeas, frying pan with mushrooms, remaining chopped coriander and broken walnuts.
  17. Assemble the dishes. With a tablespoon, place about 3 tablespoons of pumpkin puree in the center of each plate and spread, forming a circle. With your hands, place the crunchy grain, forming 3 “lines”, one in each direction, as shown in the photographs. Using a spoon and helping with your hand, place the mushrooms in the center. Garnish with the chopped coriander and broken walnuts.
  18. Serve immediately and enjoy a special meal, out of the ordinary, easy to make and very delicious!

Original recipe and image by Francisca Assunção from the blog Meaningful Flavors