Summary

Ingredients

• 1 pumpkin (se) (Hokkaido, approx. kg)
• 5 tablespoon olive oil
• 100 g rice
• Salt water
• 120 g onion (s)
• 200 g carrot (s)
• 200 g red pepper (s)
• 1 can chickpeas
• 1 teaspoon cumin, whole
• 2 teaspoons coriander
• 10 cashew nuts, salted
• salt and pepper

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Instructions

1. Wash the whole Hokkaido pumpkin, cut off the lid, place on baking paper and brush the inside and outside with olive oil. Salt the inside well and bake for 45 minutes at 200 ° C (top / bottom heat) until it is soft and lightly brown.
2. In the meantime, cook the rice in salted water as usual. Dice the onions, coarsely grate the carrots, cut a red pepper into 1 cm pieces. Drain the chickpeas and grind the coriander seeds and cumin seeds in a mortar.
3. Heat the oil in a pan, sweat the onions until translucent, add the spice seeds and fry for about 2 minutes. Add the carrots and paprika, lightly salt and fry for about 5 minutes over medium heat. Add the chickpeas and rice and cook for another 4 minutes. Then mix in the cashew nuts and season with salt and pepper.
4. Take the Hokkaido squash out of the oven, reduce the heat to 180 ° C. Put the filling in the pumpkin, put the rest in an extra casserole dish and place on the baking tray. Bake everything for about 15 minutes.
5. A dip made from herbal quark, yoghurt, fresh herbs and spices tastes best with it.