Recipe

Small Pumpkins With Stuff In Them Recipe

Add Step-by-Step Photos	Zoetheunicorn / All my dishes 9 months, 4 weeks ago these are real yummy. The recipe's pretty much off the cuff, so just you know...use it as a guide, make it up yourself :) Prep:10m Cook:80m Servings:4	Zoetheunico
	spicy pumpkin vegetarian cute healthy

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Ingredients

4 golden nugget pumpkins

1 tbsp olive iol

1/4 cup dried chick peas

1 carrot, diced

1 parsnip, peeled and diced

1 small leek, halved lengthways and sliced thin

1 Tbsp cornflour

3/4 cup vegetable stock

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp cumin

1/4 tsp tumeric

2 tbsp peas (fresh, frozen or tinned whatever)

1/4 cup tomato salsa (the kind you use for nachos)

1/2 cup grated tasty cheese

Directions

Preheat oven to 180C (350F)

Cut the tops off the pumpkins, scoop out the pulp and seeds, discard.

Lightly paint the insides with oil and put the lids back on them and put the pumpkins in the oven for an hour.

Meanwhile, boil the chickpeas in a small saucepan, keep them simmering while youre doing everything else.

Spray a medium saucepan with oil, add carrot, parsnip and leek and a small amount of the stock. Cook for about 5 mins til the veggies are soft. Stir in the cornflour. Add the remaining stock and spices. Cook til its thick and saucy.

Stir in drained chick peas, normal peas and salsa.

Take the pumpkins out of the oven and tip out any juice that has happened in them.

Sprinkle a little of the cheese in the bottom of each pumpkin, then fill up with the veggie mixture. Sprinkle some more cheese on top, replace the pumpkin lids and bake for a further 15-20 minutes.

Serve topped with extra salsa and sour cream.

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