Share![Likes](/assets/shared/share_icon.svg)
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.
Did you like this recipe?
You may also like
Strawberry ice cream with banana
vegan butter
pancakes
Lemon pie 🍋