Pumpkin with chickpeas à la Gabi

Ingredients for 4 servings:

• 2 small Hokkaido pumpkins, approx. 1 kg
• 400 g shallot(s), halved
• 8 tbsp olive oil
• Sea salt and black pepper, freshly ground
• 1 tsp fennel seeds
• 1 tsp cumin
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 2 small red peppers, finely chopped
• 2 rosemary sprigs, finely chopped
• 2 garlic cloves, finely chopped
• Paprika powder, smoked
• 2 cans of chickpeas, approx. 400 g each, drained
• 1 bunch parsley, flat, chopped
• 1 cup of crème fraîche, approx. 150 – 200 g
• 1 organic lemon(s), grated peel

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Halve the unpeeled pumpkins, remove the seeds, and cut into approximately 4 cm cubes. Toss the pumpkin cubes and shallots with 4 tablespoons of olive oil, salt, and pepper, then spread them on a baking sheet lined with baking paper. Bake in an oven preheated to 190°C (top/bottom heat) for approximately 20 minutes on the middle rack, turning twice. Roast the fennel, cumin, coriander, and peppercorns in a pan without fat, then grind them finely. Mix the spices with the chili peppers, rosemary, garlic, paprika, and salt, and heat them in the remaining oil in a pan with the chickpeas. Mix the pumpkin and chickpeas together and sprinkle with parsley to serve. For the dip, mix the crème fraîche with the lemon zest and serve with the side dish.