Stuffed Hokkaido Pumpkin with Spinach and Chickpeas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 750 g spinach leaves, frozen
- 1 can chickpeas
- 2 onions)
- 1 clove garlic
- 2 tablespoon olive oil
- salt and pepper
- Bell pepper
- Feta cheese
Print Recipe
Pin Recipe Instructions
- Halve the Hokkaido, remove the stone and coat the inside with oil. Place the halves on a baking sheet with the inside facing up and cook until soft in the preheated oven on the middle rack (220 ° C top / bottom heat or fan 200 ° C) for 20 - 30 minutes.
- Let the frozen spinach get hot in a saucepan and set aside. Rinse and drain the chickpeas.
- Finely chop onions and garlic and sauté with olive oil in a pan. Add the spices and, if necessary, deglaze with water in the meantime. Add the chickpeas and brown them briefly. Stir in the spinach and season with salt and pepper.
- Pour the spinach and chickpea mixture into the pumpkin halves and sprinkle with feta if you like. You can also omit the cheese or sprinkle a vegan cheese alternative on top.
- Bake for 10 - 15 minutes in the oven (180 ° C top / bottom heat or convection 160 ° C) on the middle rack.
- Serve as a main course or divided into sixths (depending on the pumpkin size) as a side dish.
- 350 Kcal per serving.
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