Clean the pumpkin and cut it into pieces.
Peel the potatoes and cut them into pieces.
Cook the potatoes and pumpkin in water; when cooked, drain the water and mash into a puree.
Season the potato and pumpkin puree with salt and pepper.
In a dish, mix water and chickpea flour without leaving lumps.
Combine the potato and pumpkin puree with the flour and water mixture.
Spread the mixture in a baking tray lined with parchment paper.
Sprinkle the surface with grated cheese and breadcrumbs, add a drizzle of extra virgin olive oil.
Bake in a preheated oven at 200 degrees for 15-20 minutes.
Baking tray
Parchment paper
Cooking pot
Can be stored in the refrigerator for 2-3 days.
Serve hot or at room temperature. Great as a main course or a single dish.
Italia
| Energy (kcal) | 76.66 |
| Carbohydrates (g) | 11.06 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 1.8 |
| of which Saturates (g) | 0.9 |
| Protein (g) | 4 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.73 |
