This delicately spiced, tasty stew will bring the scents of the East and a hint of traditional Magyar cuisine to your table on cold, rainy days. A light, flavourful dish, it pairs perfectly with Corvo Bianco, and will add an exotic touch to your evenings in good company.
To serve 4:
– 500 gr firm-fleshed pumpkin
– 300 gr chickpeas
– 1 white onion
– 1 clove garlic
– Salt and pepper
– Extra virgin olive oil
– Cumin powder
– Hot paprika
– Whole grain rice or whole grain couscous
Step 1 – Wash the pumpkin and cut it into fairly big chunks. In a large frying pan, gently fry the chopped onion and garlic in a little extra virgin olive oil. Then add the pumpkin, paprika, cumin powder, salt and pepper, a spoonful of grated fresh ginger and a ladleful of hot water, and simmer for about 20/25 minutes.
Step 2 – When the pumpkin is almost cooked, add the previously cooked chickpeas (you can also use canned or preferably bottled ones) and cook for a few more minutes to let them absorb the flavours. The dish is ready when the pumpkin is fork tender. Cooking time varies according to the type of pumpkin and size of pieces.
Step 3 – Serve the stew with whole grain couscous or whole grain rice.
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