Roasted pumpkin with chickpeas

Name: roasted pumpkin with chickpeas
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 little orange pumpkin; 2 toes garlic pressed; 1 teaspoon ground cumin; 9 tablespoons extra virgin olive oil; 2 yellow peppers in pieces; 2 tablespoons lemon juice; 1 look chickpeas (400 g), rinsed and drained; 1 tablespoon fresh fresh mint (bag a 15 g), finely chopped

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).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 225 ° C.
Halve the pumpkin along the length and remove the seeds and the wires.
Cut the pumpkin in eight and then halve these parts in the length.
Remove the peel.
In a bowl, mix the garlic with the cumin, (freshly ground) black pepper, salt and 6 tablespoons of olive oil.
Put the pumpkin and paprika in the bowl with the oil and mix well.
Place the vegetables on a baking sheet lined with baking paper.
Roast the pumpkin and the paprika in the oven in 15 minutes brown and done.
Beat a dressing of the lemon juice, 3 tablespoons of olive oil and salt and pepper to taste.
Scoop the chickpeas and the fresh mint through them.
Divide the pumpkin and paprika over 4 plates and let it cool down until lukewarm.
Spoon the chickpeas with dressing.
Nice with brown balls..