An idea for a delicious dinner - chickpeas in tomatoes, halloumi cheese and pumpkin pasta

Spaghetti squash is a type of ordinary squash but with some magical properties. After baking, the flesh does not look different from an ordinary pumpkin, but these are only appearances. When we pick up a fork and get to the flesh, miracles begin to happen. The flesh will break into fibers that resemble… pasta!

The taste of spaghetti squash is very delicate, it goes very well with additions of a distinctive taste. I suggest serving the pumpkin pasta with well-seasoned spices, tomato sauce with chickpeas and topping the whole dish with salty fried halloumi cheese.

Halloumi cheese also goes well with salads, I recommend salad with rice noodles, zucchini noodles, tomatoes and halloumi

Ingredients

PUMPKIN PASTA

1 spaghetti squash

1 tablespoon of oil

salt, pepper

SOS

1 big onion

1 red sweet pepper

1 clove of garlic

1 bottle of tomato passata (approximately 700 ml) or canned tomatoes

1 can of cooked chickpeas

spices - Roman cumin, smoked paprika powder, chili, pepper, salt

1 tablespoon of oil

spoon of butter

TOUCH

200 g halloumi cheese

1 teaspoon of oil

Execution

SOS

In a deep frying pan, heat the olive oil with butter, add the chopped onion and fry it lightly. Add chopped paprika and chopped garlic to the onion, fry until the pepper is tender. Then add the passata or tomatoes, 1/3 of the chickpeas and simmer for about 20 minutes. If necessary, top up with hot water. At the end of cooking, season with spices and mix the whole thing (not too hard, so as to obtain a slightly lumpy consistency). Add the remaining chickpeas, cook for 5-10 minutes and season if necessary.

PUMPKIN PASTA

Cut the pumpkin in half, remove the seeds together with the fibrous flesh. Place them on a baking sheet lined with baking paper with the skin side down, lightly sprinkle with olive oil, salt and pepper. Bake for about 40 minutes at 200 ° C, until tender. After baking with a fork, scrape the flesh to get the characteristic pasta.

HALLOUMI

We fry the halloumi cheese just before serving, because when it cools down, it becomes hard and rubbery. Slice the halloumi into thin slices and fry in oil on both sides until golden brown.

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