Pumpkin with Eggplant and Chickpeas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pumpkin (butternut), peeled, pitted, cut into large pieces
- 4 tablespoon olive oil
- salt and pepper
- 0.5 teaspoon ½ saffron threads (optional), soaked in a little hot water
- 1 onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 200 ml white wine, dry
- 1 large eggplant (s), roughly diced
- 1 can tomato (s), (425 ml)
- 1 can chickpeas, (425 ml)
- Parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Bake the pumpkin with olive oil, salt and pepper for about 1 hour, turning every 15 minutes.
- Let the onion turn translucent in olive oil, add the garlic and continue frying until the onions are golden brown.
- Drain and chop the tomatoes. Add salt, pepper, cumin, saffron and wine to the onion mixture.
- Mix well and simmer for about 30 minutes.
- Fry the aubergine in olive oil for about 15 minutes until golden brown.
- Drain the chickpeas, rinse with hot water and add to the tomatoes.
- Mix the pumpkin, aubergine and tomatoes carefully, season to taste and serve garnished with parsley.
- Tastes great as a main course with bread or as a side dish to roast chicken (see also my recipe spicy roast chicken free-flying)
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