Ingredients
SERVES 4
– 400 g chickpeas
– boiled meat (pork or veal)
– 1 onion chopped
– 1 garlic clove
– 1 red pepper chopped
– 1 green pepper chopped
– 4 red tomatoes chopped
– 2 potatoes medium diced
– 100 g pumpkin medium diced
– cumin seeds
– salt to taste
– EVO to taste
Directions
Fill a pressure cooker with plenty of water and cook the chickpeas along with the meat for ab. 45 minutes. Meanwhile, in pan, heat a little EVO and fry the onion along with the garlic, peppers and tomatoes for a few minutes. Then, add the sautéed to the pressure cooker, seasoning with salt and cumin. Right after, add in the potatoes and pumpkin and let cook for 10 more minutes. Finish cooking over low flame, uncovered, until the soup reaches a very thick consistency. Dress with a drizzle of EVO right before serving.
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