Chickpea Griller with purple cabbage and pumpkin puree

Spicy, crispyChickpea Griller, steamed red cabbage, and velvety pumpkin purée—a variety of textures on one plate, bursting with the flavors of nature, that you’re sure to love.

Ingredients:

Pumpkin puree:

300 g roasted pumpkin
2 tbsp soy sauce
pepper
1 tsp garlic granulesv

Stewed red cabbage:

400 g shredded red cabbage
1 onion, sliced
4 tbsp olive oil
3 tbsp sugar
1 large pinch ground cumin
100-200 ml water
3 tbsp wine vinegar
4 pcs.
Chickpea Griller with herbs

Preparation:

Place the ingredients for the pumpkin purée in a food processor and blend until smooth.
Caramelize the sugar in the oil until it turns a beautiful golden brown. Add the onion and sauté. Season the cabbage with salt, sprinkle with ground cumin and pepper, and mix thoroughly.
Simmer over medium heat, covered, adding water as needed and stirring frequently, until the cabbage is tender (about 30-40 minutes). When the cabbage is tender, pour in the vinegar and sauté uncovered for another 5 minutes.
Fry the Chickpea Grillers in an oiled skillet for a few minutes, then serve with the cabbage and pumpkin purée.

Tip: It’s a good idea to serve a little mustard on the side with the sausages.

Enjoy!