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Pumpkin garbanzo and amaranth casserole Recipe

Ingredients

How to make it

  • 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.
Taking the dish out of the solar oven   Close

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    " It was excellent "
    quaziefly ate it and said...
    Incredible recipe. Thank you for sharing. 5
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The Cook

verymarie Patzcuaro

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