Recipe

Pumpkin Garbanzo And Amaranth Casserole Recipe

Add Step-by-Step Photos	Verymarie / All my dishes 7 months ago A casserole full of healthy foods. Serve with brown rice, if you want. For me I served it on it's own, with slices of lemon and red pepper flakes for garnish. Prep:30m Cook:120m Servings:10	Verymarie
	thanksgiving garbanzos chickpeas amaranth pumpkin

Taking the dish out

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Ingredients

1 cup dry chickpeas - soaked overnight, then cooked - reserve broth

5 cups popped amaranth

1 handful each of fresh parsley, sage, rosemary and thyme

1 large onion, chopped

5 cloves garlic, diced

3 stalks celery, chopped finely

2 T olive oil

1/2 t tumeric

4 cups broth of your choice - I used vegetable

water

1 small pumpkin, cooked, chopped into cubes.

The seeds of your pumpkin, rinsed

Directions

In a large pot, heat oil and add onions, celery and garlic. Cook for 5-7 minutes, or until onions are translucent

Add broth and amaranth. Cook for 10 minutes. Add herbs (reserve parsley for garnish) and turmeric.

Add chickpeas, chickpea broth, and pumpkin. Cook for 5 minutes more. If you need to, add a bit of water. Mixture should be the consistency of a very thick stew.

Put mixture into a large casserole. If you are using a solar oven, it is best if the pan is black. Wet the pumpkin seeds and add a bit of salt to them. Top your mixture with the pumpkin seeds, and put it in the oven.

For our solar oven, the average temperature is somewhere around 220 degrees F, or 105 degrees C. I put the casserole in for about 2 hours. If you are using a normal oven, you could probably put it in for 45 minutes at 300. Take care not to burn the pumpkin seeds.

When the dish is cooked, pull it out of the oven and garnish with parsley. I also served this with slices of lemons, though if you want you could add lemon juice to the original mixture.

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