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Paulista pumpkin stuffed with chickpeas and grilled ricotta
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
2 servings
Caroline Brondani
@locadefome- Ingredients
- Recipe
- Pumpkin from São Paulo1 unit(s)
- Ricotta200 g
- Nuts1/2 cup
- Spinach300 g
- Garlic Clove4 unit(s)
- Diced onion1 unit(s)
- Salt to taste
- Olive oil3 tablespoon
- Cooked chickpeas200 g
- Parsley to taste
- Natural yogurt170 g
- Lemon juice1 unit(s)
- Sesame paste (or tahini)1 tablespoon
- Pre heat the oven to 200 degrees;
- Cut the pumpkin in half, remove the seeds and add a drizzle of olive oil and salt. Arrange the halves on a greased baking sheet, face down, and bake for 30 minutes or until tender.
- Meanwhile, prepare the filling: in the skillet, brown the walnuts, quickly, so they don't burn and only enhance the flavor. Reserve in a bowl.
- In the same skillet, add olive oil and after the ricotta fillets and grill on both sides. Reserve in the same bowl.
- Add olive oil, sauté onion, garlic and spinach. Then add the cooked chickpeas. Leave for two minutes and set aside in the same bowl.
- After roasting, remove from the oven, remove some of the pulp and add to the same bowl. Mix.
- Add the stuffing inside the pumpkins.
- Mix yogurt with sesame paste, lemon juice and adjust salt. Add over the pumpkins and serve immediately.
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