Stuffed bishop's miter with quinoa curry

Ingredients for 2 servings:

• 1 pumpkin(s) (bishop’s hat)
• 1 shallot(s)
• 2 garlic cloves
• 1 small piece(s) of ginger
• 1 small can of chickpeas, drained
• 120 g quinoa
• 250 ml chicken stock
• 150 ml coconut milk
• 1 handful of baby spinach, fresh
• 1 tsp spice mix (Tikka Masala)
• 1 tsp spice mix (seven spice mix)
• ½ tsp turmeric
• Sea salt
• e.g. shepherd’s cheese or feta cheese for topping

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegetarian stuffed pumpkin

Wash the pumpkin, cut off the top, and remove the core. Pour a little water onto a baking tray or casserole dish and cook the pumpkin cut-side down in the oven at 180°C with fan for about 45 minutes. In the meantime, chop the shallot and garlic. Also finely chop the ginger. Cook the quinoa in salted water, drain, and set aside. When the pumpkin is cooked, scoop out some of the flesh with a spoon and set aside. Sauté the shallot and garlic in a pan with a little coconut oil until translucent. Add the chickpeas and toss briefly. Add the reserved quinoa to the chickpeas and deglaze with the chicken stock. Add the spices. Simmer briefly, then add the coconut milk to the quinoa. Fold in the fresh spinach leaves and pumpkin flesh. Season the quinoa curry with sea salt to taste. Finally, fill the hollowed-out pumpkin with the quinoa curry and sprinkle with the feta cheese. Now place the pumpkin in the oven and bake at 180°C (convection oven) for about 15 minutes. The skin is not edible. Tip: Any excess quinoa curry that doesn’t fit inside the pumpkin is a great addition to the dish.