Pumpkin season is in full swing, and therefore it’s time to look for interesting recipes and try bright tastes. You can cook an incredibly fragrant dish – pumpkin stewed with chickpeas, tomatoes and spices. We serve this second course with fried bananas – here is a mixture of Turkish and signature cuisine. This combination is not familiar to everyone, but it is probably interesting for many to try. It turns out spicy, sweetish, piquant – a gorgeous play of tastes!
Rinse the chickpeas and cover with cold water, leave for 8 hours. This can be done on the eve of cooking, for example, at night.
After a while, drain the water from the chickpeas. Put the chickpeas in a saucepan, add water, put on fire and cook for 1.5 hours.
Peel, wash and cut onion, garlic and ginger into small cubes.
Rinse the tomatoes, dry and also cut into small cubes.
Peel the pumpkin carefully: remove fibers and seeds. (This is probably the most time consuming process, since the pumpkin skin is rather rough.) Cut the pumpkin pulp into medium cubes.
Heat vegetable oil in a frying pan (3 tablespoons). Put onion, garlic, ginger in a frying pan and fry for 3 minutes. Add the tomatoes and fry for a few more minutes, stirring occasionally.
Add all prepared spices and herbs (salt, pepper, cumin, coriander, curry, cinnamon) to the vegetables immediately – the aroma becomes incredible! Mix.
Add pumpkin pieces to the pan.
Then add boiled chickpeas to the vegetables.
Pour 350 ml of water into the pan. Stir everything and cover.
Simmer vegetables for 25 minutes over medium heat.
Cut the banana into slices and fry in vegetable oil (2 tablespoons) on each side until golden brown – literally for 20-30 seconds.
Place pumpkin stewed with chickpeas, tomatoes and spices on a plate. Arrange fried bananas on top and serve the dish to the table.
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