Ingredients
- 1 cup rice
- 1 Hokkaido pumpkin
- 1 can of chickpeas
- 1 can of coconut milk
- 250 ml vegetable broth
- 2 tomatoes or 1 cup cherry tomatoes
- Some olive oil
- 1 tsp maple syrup
- 2 ml jamu:MAGIC
- Salt and lemon juice to taste
- Parsley or coriander
How to make it:
- Prepare the rice according to the package instructions.
- Wash the pumpkin, remove the seeds, and cut it into small pieces.
- Mix 1/3 of the pumpkin with the drained chickpeas, 1-2 tbsp of olive oil, the maple syrup, and some salt, and place it on a baking sheet lined with parchment paper.
- Roast until crispy for 30 minutes in a preheated oven at 200°C (top/bottom heat).
- Simmer the remaining pumpkin with the coconut milk, vegetable broth, and the chopped tomatoes until the pumpkin is soft, then add 2 ml of jamu:MAGIC and blend into a sauce.
- Season the sauce with lemon juice.
- Portion the cooked rice onto plates, pour the pumpkin sauce over it, and serve garnished with the roasted pumpkin, chickpeas, and fresh parsley or coriander.
