Spicy pumpkin Pumpkin came to Europe from Mexico together in potatoes and tomatoes, after the discovery of America by Columbus. Now there are many varieties of pumpkin: round, long, without seeds. Pumpkin refers to a dietary product - its pulp is low-calorie, since it contains a lot of water, and a very low amount of sugar. Moreover, the pumpkin is rich in useful fibers, vitamins A and C, and also contains potassium, phosphorus and calcium. In this dish, the pumpkin goes to the company with chickpeas, and is accompanied by a couscous, as a side dish. Cinnamon, honey and nutmeg give it pleasant oriental notes, and almonds complete a rich taste. Bon Appetit!
Ingredients:- Pumpkin 250 g
- Chickpeas (chickpeas) 150 g
- Tomato juice 350 ml
- Onion white 1 pc.
- Fresh ginger 2 tsp.
- Olive oil 1 tbsp. l.
- Cinnamon powder 1 tsp.
- Ground nutmeg 1 tsp.
- Honey 20g
- Couscous 100 g
- Broth of vegetable 200 ml
- Lemon 1 pc.
- Almond petals 1 tbsp. l.
- Salt 1 pinch
- Black pepper powder 1 g
- Step 1 You need to prepare: pumpkin, onion, chickpeas, olive oil, cinnamon, nutmeg, honey, tomato sauce, ginger, couscous, lemon, almonds, salt and pepper.
- Step 2 Warm the water and cook the chickpeas by following the manufacturer's instructions. Preliminary it is necessary to soak it in a plenty of water for 10-12 hours.
- Step 3 Cut the onion, and put it out in a small amount of olive oil, until golden brown.
- Step 4 Add the chopped pumpkin, salt, pepper, nutmeg and cinnamon. Stew on medium heat for 10 minutes.
- Step 5 Add the honey and tomato sauce. Simmer for another 10 minutes.
- Step 6 Finally, add boiled chickpeas and simmer for another 10 minutes. If the liquid evaporates, add a little broth.
- Step 7 Prepare the broth, rub lemon zest and add it to the broth. Put in couscous, in an amount equal to the amount of water. Bring to a boil and leave under a closed lid to cool.
- Step 8 By this time the pumpkin is ready - turn off the gas and leave it for 5 minutes.