
Christmas vegan gluten-free pumpkin
But for those of you who are spending Christmas with your families and want to try something new, I’ve crated a vegan and gluten-free recipe that suits every member of the family.
Ingredients (serves 4):
1 big round pumpkin
400gr cooked chickpeas
Some kale leaves
1 pommegranate
2 garlic cloves
1 red bell pepper
300 gr cherry tomatoes
3 tbsp Sriracha sauce
Black pepper
Method:
Cut the pumpkin in half. Take the seeds out. Add salt, black pepper and olive oil. Roast for 2 hours at 185ºC.
Meanwhile, chop the garlic and fry. Add the diced red pepper and cook for a couple of minutes. Add the cherry tomatoes in halves and simmer until well cooked.
Add the chickpeas and the Sriracha sauce. Incorporate the chopped kale leaves and cook three minutes.
Add black pepper to your taste and fill the pumpkin halves.
Roast for another 10-15 minutes being careful not to burn the kale leaves.
Serve with pommegranate seeds on top.
You can also enjoy it cold.
Have yourself a merrylittleveganglutenfreedelicious Christmas!