Ingredients for Baked Pumpkin With Herbed Barley And Chickpeas
- 1 medium sized pumpkin (about 2 lbs)
- 1 medium onion, chopped
- 2 tablespoons dark sesame oil
- 2 cloves garlic, minced
- 1 cup quick-cooking barley
- Chicken Stock
- Water
- 1 (15 ounce) can chickpeas, rinsed and drained
- Navy Beans
- Dried Oregano
- Dried Basil
- Dried Rosemary
- Orange Marmalade
- Light Brown Sugar
- 1/2 cup fresh parsley, chopped
- Soy Sauce
- 1/4 teaspoon salt
- White Pepper
- Hot Chili Oil
- large green leaves
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How to Make Baked Pumpkin With Herbed Barley And Chickpeas
- Preheat oven to 400°F (200°C).
- Cut the top off a medium-sized pumpkin (about 2 lbs), slightly lower than you would for a jack-o'-lantern. Scoop out and discard seeds.
- Roughly chop 1 medium onion.
- Heat 2 tablespoons of sesame oil in a large skillet over medium-low heat. Add the chopped onion and cook until softened and translucent (about 5-7 minutes).
- Add 2 cloves minced garlic to the skillet and cook for another minute until fragrant.
- In a large saucepan, combine 1 cup of barley and 2 cups of vegetable broth. Bring to a simmer, cover, and cook for 10 minutes.
- While the barley simmers, prepare the remaining ingredients. Drain and rinse one (15-ounce) can of chickpeas.
- In a large bowl, combine the cooked barley, onion mixture, chickpeas, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Spoon the barley mixture into the prepared pumpkin.
- Place the pumpkin on a small baking sheet in the lower center of the preheated oven and bake for 50-60 minutes, or until the pumpkin is tender and lightly browned.
- Remove from oven. Carefully replace the pumpkin lid (or a piece of foil), let rest for 10 minutes, then remove the lid.
- Serve the pumpkin directly from its shell, garnished with extra fresh parsley and thyme. Serve with large green leaves for an extra touch of presentation.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
52g
Fat
6g
Carbs
29g
