Ingredients
- 350g cooked pumpkin
- 60g leek
- Pumpkin seeds, to taste
- About 600 ml water
- Zest of half a lemon, grated
- flavour up Your Pizza
- 200g cooked chickpeas
- ½ tablespoon flour
- Dried chili flakes, to taste
- Salt
- Olive oil
- Black pepper
Preparation of the recipe
1
Rinse the chickpeas and drain them. Dry them well with paper towels.
2
Toss with a small amount of flour, dried chili flakes, and a drizzle of chili oil.
3
Bake in a fan oven at 200°C (390°F) for about 20 minutes, until crispy.
4
Sauté the leek, sliced into rounds, with a drizzle of olive oil.
5
Add the cooked pumpkin, then season with salt and pepper and add the water. Add the lemon zest and let it cook for a short time. Blend everything until smooth.
6
In a separate pan, toast the pumpkin seeds with a little olive oil and salt for 4–5 minutes.
7
Plate as desired, topping with the crispy chickpeas, toasted pumpkin seeds, a sprig of rosemary, and a drizzle of extra virgin olive oil.
