Squash with chick pea fill

Name: Squash with chick pea fill
Yield: 4 portion(s)
Ingredients: Pepper; Salt; 0.5 tsp Thyme; 1 Bay leaf; 1 Large squash approximately 2 kg. or 2 less; 1 Large onion, sliced; 100 g Chickpeas soaked overnight and boiled 1 hour; 2 Carrots, sliced; 2 Chopped garlic cloves; 2 Potatoes, diced; 2 tbsp Oil; 2 Small Zucchini, sliced; 2.5 dl Chopped peeled tomatoes; 5 dl Vegetable stock

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Squash with chick pea fill

		Pepper
		Salt
0.5	tsp	Thyme
1		Bay leaf
1		Large squash approximately 2 kg. or 2 less
1		Large onion, sliced
100	g	Chickpeas soaked overnight and boiled 1 hour
2		Carrots, sliced
2		Chopped garlic cloves
2		Potatoes, diced
2	tbsp	Oil
2		Small Zucchini, sliced
2.5	dl	Chopped peeled tomatoes
5	dl	Vegetable stock

Instructions for Squash with chick pea fill

To prepare the Squash with chick pea fill recipe, please follow these instructions:

Cut a lid of squashen lengthwise and scrape kernels and pulp out, so the shells will be approx. 1 ½ cm thick. Sprinkle them on the inside with salt and pepper. Put them with the bottom of the weather and the lid on the side of a baking pan. Com 1 cm. water in roasting pan and bake at 180 degrees C squashen, until it is tender.

Meanwhile, saute the onions and garlic, and add, when onions are clear, the chopped pulp and other vegetables and spices. Simmer low in 45 minutes and let the cooked, drained chickpeas bugs with the last 5 minutes.

The whole mixture is scooped up in the warm squash shell.

Squash with chick pea fill

Ingredients for Squash with chick pea fill

Instructions for Squash with chick pea fill

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