A somewhat complex appetizer, completely made worthwhile with its simple, delicious flavor. Ingredients: 10 ounces fresh pumpkin pulp, seeded and cubed 1 small red onion 2 tablespoons extra-virgin olive oil, plus extra for drizzling 8 ounces cooked chickpeas 1 sprig rosemary, leaves only, chopped 1/2 cup Parmigiano-Reggiano, grated 1/8 teaspoon salt 2 tablespoons breadcrumbs 1 egg ....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Chickpea and Pumpkin Puffs
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