1
Prepare the pumpkin
10 minWash the pumpkin and cut it into half-moon slices, skin on.
Olive Oil Dishes
Inspired by Uzbek cuisine's love of pumpkin, this olive-oil dish is made by slow-cooking leftover boiled chickpeas with pumpkin and tomato. Seasoned with cumin and dill and made without any added sugar, it is a diabetes-friendly main course option.
Step by Step
How to make it?
2
Sauté
10 minSauté the onion in olive oil until soft, add the pumpkin slices and cook for 5 more minutes.
3
Cook
20 minAdd the leftover boiled chickpeas, chopped tomato, cumin and salt, then cook over low heat until the pumpkin softens.
4
Serve
5 minOnce it has cooled slightly, sprinkle with dill and serve.
Reminder
Do not cut the pumpkin pieces too small, or they will fall apart during the long cooking time and turn into a smooth mush.
Editor's Note Editörün Notu
If you don't have leftover boiled chickpeas, you can also soak dried chickpeas overnight and boil them yourself; the flavour stays the same, only the prep time gets longer.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.7
3 reviews
%100 recommend it
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O
Kuru nohudu bir gece önceden ıslatıp kendim haşladım, editör notunda dediği gibi tat gerçekten değişmedi. Kabağı biraz iri doğradım ve tarifte söylendiği gibi 20 dakika pişirince dağılmadan güzel bir kıvam aldı.
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