Crema de garbanzos y calabaza

After a first contact with this cream, we thought that a smoky touch would look great, so we decided to try paprika from La Vera and the result was very good. On the other hand, after preparing it these last holidays for our family in Mallorca, we have added a generous amount of dried oregano to the cream, as my mother-in-law very correctly suggested. And well… we think we already have the perfect chickpea and pumpkin cream.

  • 1 liter of vegetable broth
  • 400 gr. of cooked chickpeas
  • 500 gr. skinless pumpkin
  • 1 small leek
  • ½ cc of paprika de la vera
  • 1 y ½ cs of oregano
  1. Cut the green part of the leek. Clean and cut the white part into slices.
  2. Cut the pumpkin into not too large pieces, about 2-3 cm.
  3. Heat a large pot, add a little oil and fry the leek with the pumpkin. Sauté until the leek is golden, stirring occasionally to prevent sticking.
  4. When the leek is golden, add the vegetable broth and cover. Let cook for approximately 15-20 minutes or until the pumpkin is tender.
  5. When the pumpkin is very soft, turn off the heat and add the cooked chickpeas.
  6. Add the paprika from La Vera. Important: if the broth already had salt, we will not add salt. Blend everything until it becomes a fine cream and, finally, add the oregano.
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