It seems like Christmas is definitely coming. After months of anticipation, this is the last week for doing all the shopping. For some years, I’ve been spending Christmas in Ireland and England, so I celebrate Spanish/Irish\English Christmas.At home, I was used to celebrate Christmas Eve the night of the 24th, but because of my job, the last 3 years I’ve been singing for charity which has been the greatest way of celebrating. Being able to help other people should be what this time of year is all about.

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!