Roasted pumpkin with hummus stew (Photo: Afik Gabai)
The dream of most of us is that behind the door of the home refrigerator, a delicatessen will be hidden.
Neat boxes with salads and pots with ready-made meals, which you just have to choose, heat and eat.
There are those who are lucky and the magic door is in the kitchen at their parents' house - where every weekend they stock up on boxes and there are those who have to take care of preparing one themselves. The veteran
cook and recipe Ruth Oliver opens the door to her private delicatessen for us again and this time pulls out a quick and spicy chickpea stew with pickled lemon eaten over roasted pumpkin. The pumpkin and the stew can be prepared in advance, kept in the refrigerator and eaten warm or at room temperature. You can replace the pumpkin with sweet potatoes, eggplants or cauliflower. Onions stuffed with bulgur and cranberries A quick lentil stew
with
a refreshing salad
for more recipes that can fill the home delicacy
Behind the magic door.
Chickpea stew (Photo: Afik Gabbai)
Quantity:
for 4-5 servings
More on the same topic
Mother Ruth's delicacy: couscous and beetroot salad that you can't stop eating
In collaboration with Suget
Ingredients:
For the roasted pumpkin:
a kilo of peeled pumpkin, sliced into 1.5 cm thick slices
3 tablespoons of olive oil
Salt and pepper
For a quick hummus stew:
1 cup of dry hummus grains
1/2 teaspoon of baking soda
3 tablespoons of oil 3 cloves
of garlic, chopped
1 large onion, halved and thinly sliced
1 tablespoon chopped pickled lemon
1/2 teaspoon cumin
1/4 teaspoon cinnamon
salt
1 hot green pepper (minced)
2 peeled and diced tomatoes or 15 halved cherry tomatoes
1/2 cup finely chopped herbs (parsley, cilantro, mint, etc.)
For serving:
1 /4 cup of raw tahini
Preparation:
1.
The chickpeas:
soak the chickpeas overnight or for 12 hours in a pot or bowl with a lot of water.
It is recommended to change the water at least once during the soaking.
2. The next day, filter, rinse well and cook the grains in plenty of water with baking soda until the grains are soft (it is not necessary to use soda, but it will speed up the process).
Filter and refrigerate.
3.
For the roasted pumpkin:
heat the oven to 180 degrees and line a flat pan with baking paper.
Put the pumpkin in a bowl, add oil, salt, pepper, mix like a salad and arrange in one layer in the pan.
Bake for about 35 minutes until softened and caramelized.
4.
Preparing the hummus stew:
heat oil in a pan and fry garlic and onion for about 6-7 minutes while stirring.
Add the chickpeas, the hot pepper, the pickled lemon and the spices to the pan and continue to sauté for another 4-5 minutes.
6. Add the tomatoes, saute for 1-2 minutes together, season with the herbs, mix and remove from the heat.
7.
Assemble the dish and serve:
Arrange the slices of roasted pumpkin in a serving dish, sprinkle the stew on top, sprinkle a little raw tahini on top and serve.
Ruth Oliver in collaboration with Soget, in collaboration with Soget
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Tags
pumpkin
Hummus
vegan food
recipe