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 | Chickpea, Leek and Pumpkin Puree |
Makes about 1 cup (250ml)
Can store in the refrigerator for up to 24 hours or freeze for up to four weeks.
1/3 cup chickpeas, rinsed well
1 piece peeled and seeded pumpkin (about 250 grams)
1 piece leek, 7.5cm in size
2 cups water | Put everything into a saucepan and cover. Cook over a low heat for 15 to 20 minutes or until the vegetables and chickpeas are very soft. Drain away the liquid but keep it aside. Put the vegetables and chickpeas into a blender or a food processor. Puree then add sufficient liquid to make as soft as desired. The amount of liquid required will vary according to the type of pumpkin used.
Note: It is okay to use canned chickpeas but they may need further cooking to soften. Leek can be stringy so be sure to puree the vegetable and chickpea mix well. |
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