How to Make Pumpkin Chickpea Spread

In summer, try using the microwave to cook as much as possible.There is no gas when it's so hot. However, if you are not used to it, it does not work as smoothly as using gas. So, take what suits your needs best. Here's another microwave recipe. If you're sick of microwave cooking, close this page immediately. In our home dining table, in addition to traditional Chinese condiments like chili oil,beef dried chili paste, occasionally...

ingredient introduction

pumpkin(125 grams), chickpeas (80 grams)

Pumpkin and Chickpea Spread #Midea Microwave Recipe#Steps

1. Rinse the chickpeas, soak in water for half a day.

2. Change the water; it should just cover the beans. Cover or wrap with cling film, poke some small holes. Microwave on high power (P80) for 8 minutes.

Actually, high power works too; just hear that medium-high power is better when using a microwave to save energy and protect the machine.2. Prepare cinnamon, coriander seeds, fennel seeds, cumin seeds, and Sichuan pepper; don't use too much as they are just for flavor. A little more if you like. The recipe also includes radish and mustard seed, which were used for their aromatic qualities, but I didn’t include them.3. Roast the spices until golden brown and fragrant; add the chili pepper and blend into a powder. 4. Peel and cut the pumpkin; chop or grate garlic (1-3 cloves) and ginger (a small piece).5. Place the pumpkin pieces in a microwave-safe container, pour the spice powder over them, add the ginger and garlic, and drizzle with 2 tablespoons of oil. Cover or wrap with cling film, poke some holes.

6. Microwave on medium-high power for 6 minutes.

7. Remove when done and let cool to warm or room temperature before blending in a food processor with salt and sugar to taste. If it's too thick, add more oil or water; using oil makes it smoother and tastier but increases the calorie count.Blend until smooth and creamy. 8. Rinse the celery leaves (or use parsley, basil, cilantro as you prefer).

Cut baguettes into triangular pieces, with or without crust.

Spread a layer of pumpkin spread on one side; decorate with chopped greens.

9. The golden color reminded me ofmustardsauce... Adding sesame paste gives it a Chinese twist as well.

Because there's no preservative, and adding water can make it more prone to spoilage,mung bean spread is best kept refrigerated for 3-4 days. It’s better to make small batches as needed.10. Add more chili if you like it spicy; I also added some black pepper for extra flavor.Tip This recipe yields enough for three people over two or three days, so try a smaller batch first to avoid waste.Unlike traditional Chinese sauces, rice bowlsauces, don't make it too salty. It’s best kept fresh and healthy.Enjoy with aromatic leafy greens; it’s still light and fresh. Cut into pieces for decoration.

10. This golden color reminds me of yellow mustard.Add mustard sauce, making the Chinese taste more acceptable.… Add sesame seeds,and the taste is also better accepted in Chinese cuisine. Because there are no preservatives and the bean paste is prone to fermentation, especially when water is added to reduce calories, it becomes even less durable. Therefore, this sauce can only be refrigerated for 3-4 days, so don't make too much at once. It's best to prepare as needed. More if you like spicy foodchili peppers,I think a bit of black pepper powder can also enhance the flavor. Tips

This amount of ingredients is enough for three people to eat for two or three days, so try making less the first time in case it doesn't suit your taste and throwing it away would be wasteful.

Unlike our Chinese-stylemixed rice,don't make it too salty. It's just for freshness and health. It pairs well with fresh green leafy vegetables, still maintaining a light and refreshing taste. It goes well with fragrant green leafy vegetables, still keeping a fresh taste.