Although it is quite a good autumn in Malaga, it is already cold (at least for me?) and warm dishes are craving, especially for us who are so cold. During this time it costs less to cook and make recipes a little more elaborate than in the summer, although in general we usually prepare simple recipes like the ones we share on the blog

I don’t remember my mother or grandmother using pumpkin in their recipes, but I love it and since I discovered it I use it a lot. Alberto’s mother, on the other hand, does use it and makes a delicious stew of chickpeas and pumpkin, in which this recipe is inspired. It is very similar but we have given it our personal touch.

Ingredientes

Scale

  • 3 tazas de agua (750 ml)
  • 2 dientes de ajo
  • 1/2 cebolla
  • 1/2 pimiento verde
  • 1/4 pimiento rojo
  • 1/2 tomate
  • 2 cucharadas de tomate concentrado
  • 1 patata mediana
  • 2 tazas de calabaza cruda troceada (230 g)
  • 2 cucharaditas de pimentón dulce
  • 1/2 cucharadita de jengibre en polvo
  • 1 cucharada de aceite de oliva virgen extra
  • 1 bote de garbanzos o garbanzos cocinados (425 g)
  • Perejil para decorar

Instructions

  1. Heat the water in a pot and when Bring to a boil, add the garlic, the onion, the green and red pepper, the fresh tomato and the concentrate. Cook over medium high heat for about 5 minutes. Beat in a blender or with a hand blender and put the mixture back in the pot.
  2. Add the chopped potatoes and cook for about 10 minutes over medium heat high.
  3. Add the squash and cook for an additional 15-20 minutes or until tender (depending on the type of squash you are using).
  4. < li id="instruction-step-4">Add the paprika, ginger and oil and stir.

  5. Add the chickpeas and cook for 5 more minutes.< /li>
  6. Serve hot and garnish with a little parsley (optional).
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