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Pumpkin & Chickpea Pasta

Updated: Aug 2, 2019


Pumpkin & Chickpea Pasta

Another dish for the autumn days 🍁🍂🍃 .

Serves 3/ - V - P + K

1/4 of a good sized pumpkin 1 onion 3 cloves of garlic 1/2 cup of chickpeas soaked overnight 1/2 teaspoon cinnamon 1/2 teaspoon black pepper A bunch of parsley Thyme to taste, I used 1/2 teaspoon approximately 1 cup of Almond milk or cream 3 tablespoons of sesame oil Salt to taste 250 g pasta 1/2 lemon juice

Method:


Put the soaked chickpeas to boil (you can add some turmeric, bay leaf and salt). Keep the water after filtering.

Put the de-seeded and cut pumpkin on a tray an bake it on 180 degrees until it's soft. Put the pasta to boil. Once they are done heat the oil, put the chopped onion, garlic and parsley to saute until the onion is no longer white. Add the chickpeas, cinnamon, pepper and the thyme, mix well, saute a bit more, then add the mashed pumpkin and finally the almond milk. Add salt to taste. Add some or all the chickpea water to it if you find it too thick. Add the lemon juice slowly, you might not need all. ☝️ If you are a strong vata type or with imbalance you can substitute chickpeas with roasted tofu. ☝️ If you are kapha type or with imbalance use buckwheat pasta, sunflower oil, rye milk and a dash of chilli. . As always, observe yourself, eat consciously!

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