Velvety of pumpkin with potatoes and chickpeas
Ingredients for 4 people:
500 g of clean pumpkin
250 g of potatoes
250 grams of chickpeas
2 fresh onions or half onion
broth Q. b
Extra virgin olive oil
pepper
Rosemary
water
Proceedings
How to prepare the velvety of pumpkin with potatoes and chickpeas
Cut the pumpkin and potatoes into cubes. Clean the fresh onions and chop them. If you use chickpeas Sechi soak them in the water the night before and boil them, otherwise use the canned ones ready.
In a saucepan put to sauté the onion with a drizzle of extra virgin olive oil, the rosemary and the crushed garlic clove, then add the pumpkin and potatoes and brown. Add the previously boiled chickpeas or the pre-prepared canned chick. Cover with the broth flush with the vegetables, and cook for 30 minutes.
Blend everything with the minipimer until you get a smooth cream. Serve the velvety pumpkin potatoes and chickpeas with hot croutons.
Enjoy your meal!