Cooks in: 1h 30mins
Levels: Medium
Serves: 8
List of Ingredients
- 1 wedge of yellow pumpkin, unpeeled
- 3 cans chickpeas
- 2 eggs
- Garlic
- Sage
- Rosemary
- Grana Padano cheese
- Butter
- Milk
- Olive oil
- Salt
- Pepper
Method
1
Peel and slice the pumpkin, wrap in aluminum foil and bake at 400°F for about 10 minutes.
2
Butter a round or oval springform pan, line it completely with parchment paper, butter the paper as well, then cover the edges of the mold with the pumpkin slices, pressing them to the shape of the mold.
3
Drain the canned chickpeas, rinse and drain again, then purée with the eggs, about 1/2 cup of milk, salt, and pepper, to a smooth, thick consistency.
4
Heat 4 tablespoons of oil well, flavor with garlic, sage, and rosemary, then strain and pour onto the chickpea purée and stir.
5
Finally, transfer the purée to the prepared pan, leveling it well; sprinkle generously with cheese grated in strips and bake at 350°F for about 40 minutes. Serve warm.