Warm pumpkin mush with chickpeas

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  • 3 cups pumpkin
  • 2 Tbsp tahini
  • piece of ginger root
  • 1 Tbsp lemon juice
  • 1/2 tsp nutmeg
  • 1/2 tsp white peppar
  • 1 Tbsp vegetable stock powder
  • 1/2 cup water

 

Take 3 cups of nicely chopped pumpkin and blend it in a high speed blender together with the tahini sauce and the spices. Add the water if necessary, but make sure you do not make a soup out of it instead 🙂

Either you can blend it untill warm, and add the chickpeas afterward or you place it in a slowcooker or in a water bath in the owen at 45 degrees Celsius (118 F) and leave it there for couple of hours together with the chickpeas that you stirred into the mush

Serve with teriyaki sauce and some red peppar if you wish 🙂