Ingrédients
- 1 pack of Merchant Gourmet Jumbo Chickpeas
- 50g feta
- Small bunch fresh herbs, roughly chopped (we used dill and parsley)
- 1 tsp chilli flakes
- 250g pumpkin or squash peeled, deseeded and cut into 1cm chunks
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato puree
- 50ml double cream
- 1 shallot, thinly sliced
- 1 tsp cornflour
- Olive oil
- Salt and pepper
Méthode
- Crumble the feta into a small bowl and mix to coat with most of the herbs, a pinch of black pepper, chilli flakes and a drizzle of olive oil. Set aside.
- Boil the pumpkin until tender.
- Heat a glug of olive oil in a frying pan, then add the onion and a pinch of salt. Sweat for 10 mins until beginning to caramelise. Add the garlic, tomato paste, a pinch of chilli flakes and fry for a further 5 mins.
- Add the pumpkin and onion mix to a blender with a splash of the pumpkin cooking liquid and the double cream. Blitz until smooth and creamy, adjusting the seasoning if necessary.
- Return the pumpkin sauce to the pan, then add the Merchant Gourmet Jumbo Chickpeas.
- Heat a generous amount of oil (about 1cm in depth) in a separate frying pan. Coat the shallots in cornflour, then fry in batches for 1-2 mins until crispy. Remove with a slotted spoon onto a plate lined with kitchen roll and sprinkle with salt.
- Plate up the creamy chickpeas, then top with the herby marinated feta and crispy shallots.
