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
- Preheat the oven to 180ºC.
- Line an oven tray with parchment paper (or with a reusable alternative – a silicone mat, for example).
- 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).
- 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.
- 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.
- 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.
- After 10 minutes in the oven, remove the tray, add the remaining garlic clove (with skin) and bake for another 20 minutes.
- 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.
- When the garlic starts to brown, add the mushrooms, stir, add 1/4 teaspoon of salt and stir again.
- Raise to high heat and sauté until the mushrooms run out of water.
- 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).
- Break the walnuts into tiny pieces and set aside.
- 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).
- 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.
- Return to the skillet with the mushrooms and heat them for about 1 minute over medium-high heat.
- 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.
- 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.
- 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