Chickpea and Rice Stuffed Pumpkin

    (39)
    1 hour 55 minutes

    This warming and filling meal is vegan but it will be enjoyed by all. Non-vegans can sprinkle a little parmesan cheese on top.


    39 people made this

    Ingredients
    Serves: 2 

    • 1 butternut pumpkin, halved and seeded
    • 1/2 cup (90g) basmati rice
    • 6 brussels sprouts, trimmed and quartered lengthways
    • 1 medium carrot, peeled, sliced and julienned
    • 150g canned chickpeas
    • 1/4 cup (65ml) soy milk
    • 3 tablespoons tamari soy sauce
    • 1/2 teaspoon ground turmeric
    • 2 cloves garlic, minced

    Directions
    Preparation:30min  ›  Cook:1hour25min  ›  Ready in:1hour55min 

    1. Preheat oven to 200 degrees C.
    2. Place pumpkin in a baking tray with 3cm of water and cover with foil. Bake pumpkin in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
    3. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
    4. Meanwhile, place Brussels sprouts, carrots and chickpeas in a frypan over medium high heat. Stir together soy milk, soy sauce, turmeric and garlic, and add to the frypan, tossing to coat. Cover and simmer for 20 minutes, or until tender. Add a small amount of water or more soy milk-soy sauce mixture, as needed, to prevent drying out.
    5. Combine rice with vegetable mixture and scoop into pumpkin. Serve with additional soy sauce and season to taste.
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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (28)

    by
    54

    I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that way. I also subbed zuccini for the brussel sprouts, and used a cup of brown rice. Everyone really liked it, and my husband loved it! Considering how hard it is to get him to eat vegetables some days, that's quite an accomplishment.  -  15 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    41

    I was hesitant to try this recipe, because it seemed unusual. I decided to go ahead based on the other reviews, and I am so glad that I did. We loved it! The only changes I made are the following: (1) I added a small amount of finely chopped onion, and sauteed this with the garlic before adding the other veggies. (2) I shredded the carrots instead of julienning them (3) I added some small broccoli florets (4) I did not cover the squash with foil when I baked it (gets plenty soft) (5) I added some shredded cheese on top after stuffing, and re-baked at 350 for about 15 minutes.  -  30 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    32

    I didn't have all of the ingredients on hand (garbanzo beans, carrots, sprouts, soy milk, tamari, turmeric) so I modified it by just using brown rice, a cup of frozen green beans, regular milk, and soy sauce. It was sooo easy to make and turned out very tasty. A nice romantic meal if you serve with two forks.  -  09 Oct 2004  (Review from Allrecipes USA and Canada)

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