Pumpkin and chickpea roll

Ingredients for 2 servings:

• 8 tbsp, heaped pumpkin flesh, finely grated and well squeezed or juiced
• 4 tbsp, heaped chickpea flour
• 2 tbsp, heaped Parmesan, freshly grated
• 1 egg(s)
• pepper
• 5 m.-sized potatoes, cooked
• 50 ml milk
• 1 egg(s)
• 100 g Emmental cheese, grated
• 2 tbsp parsley, chopped
• 1 small red bell pepper(s), finely diced
• 1 onion(s), finely diced
• salt and pepper
• 1 tbsp olive oil
• 1 tbsp butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

here with potato filling, a great base for further, variable fillings or toppings, also as a starter or snack

Mix the pumpkin pulp, chickpea flour, Parmesan cheese, egg, and pepper. Spread the dough on a baking sheet greased with olive oil, evenly spaced. Flatten the dough with your hands and spread it out. Bake this sheet at 140°C fan/convection oven for 20 minutes, until the edges begin to brown. Turn the sheet out onto a second sheet of baking paper and peel off the first, now on top, baking paper. Return the sheet to the oven for a few more minutes. It should be dry but still pliable. You can now top the sheet like a pizza or tarte flambée and bake it, or fill it, roll it into a roll, and fry it in slices. Here I’m showing you a potato filling: Mash the 5 medium-sized potatoes with a little milk. Then mix in the egg, grated cheese, parsley, diced bell pepper, and onion, and spread the filling on the pumpkin sheet. Roll them up, cut them into slices about 4 cm thick and roast the slices on both sides in a pan greased with butter over moderate heat.