CHICKPEAS AND MILLET WITH HOKKAIDO PUMPKIN

For 4 to 6 people 

Ingredients

                 500g Hokkaido pumpkins

                 200g onions

                 500g cooked chickpeas

                 100g millet

                 1 tablespoon ghee butter

                 Salt, pepper

                 1.5 L of water

Procedure

 Fry finely sliced onions on the ghee butter, add diced Hokkaido pumpkin. Fry for 5 minutes, and then add half a liter of water. Cook for 20 minutes. Let it cool down and then blend it and put back into the pot, add the chickpeas, millet cook for another 20 minutes. Season with salt and pepper according to taste. Garnish with fresh chopped leaves of horseradish.

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