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Andrea Longo Policella
Roasted pumpkin with chickpeas
A tasty recipe. The vegetarian main course contains the following ingredients: orange pumpkin, garlic (pressed), ground cumin, extra virgin olive oil, yellow peppers (in pieces), lemon juice, chickpeas ((400 g), rinsed and drained), fresh mint ((bag a 15 g) and finely chopped).
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Halve the pumpkin along the length and remove the seeds and the wires.
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Cut the pumpkin in eight and then halve these parts in the length.
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Remove the peel.
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In a bowl, mix the garlic with the cumin, (freshly ground) black pepper, salt and 6 tablespoons of olive oil.
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Put the pumpkin and paprika in the bowl with the oil and mix well.
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Place the vegetables on a baking sheet lined with baking paper.
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Roast the pumpkin and the paprika in the oven in 15 minutes brown and done.
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Beat a dressing of the lemon juice, 3 tablespoons of olive oil and salt and pepper to taste.
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Scoop the chickpeas and the fresh mint through them.
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Divide the pumpkin and paprika over 4 plates and let it cool down until lukewarm.
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Spoon the chickpeas with dressing.
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Nice with brown balls..
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Nutrition
480Calories
Sodium39% DV940mg
Fat55% DV36g
Protein14% DV7g
Carbs11% DV32g
Fiber20% DV5g
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