Oriental filled oven-baked Hokkaido

Ingredients for 4 servings:

• 1 kg pumpkin(s) (Hokkaido)
• 5 tbsp olive oil
• 100 g Basmati
• 120 g onion(s)
• 200 g carrot(s)
• 200 g red bell pepper(s)
• 1 jar chickpeas, approx. 200 g drained weight
• 1 tsp, heaped coriander
• 1 tsp, heaped cumin
• 1 chili pepper(s), dried
• 100 g raisins
• 100 g cashew nuts, roasted and salted
• 500 g natural yogurt
• 1 bunch of coriander leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Preheat oven to 200°C (180°C fan-assisted oven). Wash the Hokkaido pumpkin, cut off the top, and scoop out the core and seeds with a spoon. Place the pumpkin on a baking sheet lined with baking paper, brush it inside and out with 2 tablespoons of oil, season generously with salt, and bake in the oven for about 45 minutes, until soft and browned on the outside. Meanwhile, bring the rice to a boil in 200 ml of salted water and let it swell in a covered pot on the turned off stovetop for about 15 minutes. Peel and finely dice the onions. Peel and coarsely grate the carrots. Wash and trim the bell peppers, remove the cores, and cut into approximately 1 cm pieces. Drain the chickpeas in a sieve and let them drain. Finely grind the coriander, cumin, and chili peppers in a mortar and pestle. Heat the remaining oil in a large pan. Sauté the onion until translucent, add the spices, and fry for about 2 minutes. Add the carrots and bell peppers, season lightly with salt, and continue frying for 5 minutes over medium heat. Stir in the raisins, chickpeas, and rice and fry for another 4 minutes. Stir in the cashew nuts and season the filling with salt. Remove the Hokkaido pumpkin from the oven and fill it with the rice mixture. Pour the remaining filling into a small casserole dish and place it on the baking sheet. Bake for about 15 minutes. Meanwhile, rinse the coriander leaves with cold water, shake dry, and pick off the leaves. Remove the pumpkin from the oven and sprinkle with the remaining filling, yogurt, and the coriander leaves.