Time to prepare and cook approx. 90 minutes
• 4 small pumpkins (one per person)
• 2 cups of brown rice
• 1 onion (peeled and finely chopped)
• 1/2 clove of garlic (peeled and finely chopped)
• 1/2 red chilli (fresh, finely chopped)
• olive oil
• a few cashew nuts
• a few roasted pumpkin seeds
• 2-3 tomatos (diced)
• 1 red pepper (diced)
• 3 carrots (grated)
• 1 cup of chickpeas
• 2 kale leaves (chopped)
• handful of cilantro (chopped)
• spices of your choice
• tahini and lemon to drizzle
1. Cook brown rice (I use a rice cooker). Ratio is 1 cup of rice to 2 cups of water.
2. Preheat oven to 180°C degrees.
3. Slice the tops of the pumpkins to make little lids. Using a spoon scoop out all the seeds and pumpkin flesh from the inside (use it later for the filling).
4. Start cooking the garlic, onion, and chilli in olive oil over a medium heat for a few minutes.
5. Add the cashew nuts and the roasted pumpkin seeds and cook for another few minutes until golden.
6. Mix in the tomatoes, red pepper, carrots, pumpkin flesh, and chickpeas. Cook for another 10 minutes.
7. At the end, stir in the brown rice (when cooked) and kale, season to taste, and then fill the pumpkin with the mixture.
8. Place the lids back on and bake them in the oven for about 40-60 minutes (depending on how baked you would like to have them).
9. Serve with a drizzle of tahini and lemon and enjoy!
If you don’t use all of the mixture, store it in the fridge and enjoy it the next day.
Good to know
Pumpkins are a great source of beta-carotene, vitamin E, magnesium, iron, and calcium.
They help to lower blood pressure, boost your vision, promote better sleep, and help to have a healthier heart.