INGREDIENTS
gr. 300 pre-boiled chickpeas, a quarter of pumpkin, 2 medium carrots, 1 medium onion, salt, extra olive oil.
PROCEDURE
Cut the pumpkin (peeled), carrots and onion into small pieces. Put half the chickpeas in a pan with half a liter of water, a little salt and cook for 20/30 minutes. Pass everything through a food mill (or blend) keeping some carrot pieces aside for the final garnish. Add half of the whole chickpeas, season with salt and cook another 10 minutes over low heat, season with extra virgin olive oil and serve.