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Spelt with pumpkin and azuki


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For 6 people
750 g pumpkin Hokkaido (weight clean, without seeds)
500 g spelt
250 g azuki
1 large garlic clove
extra virgin olive oil
pumpkin seed oil
herbs (according to taste)
a pinch of chilli powder
aromatic salt


Boil separately the azuki beans and farro; when they are cooked, keep aside.
Chop the garlic and fry it briefly in oil in a frying pan.
Add the diced squash after it, add salt and season with pepper and herbs (your choice: with the pumpkin goes well with rosemary, but you can also use those you prefer).
Add half a glass of water and let it over heat with the lid until the squash has not softened, stirring occasionally and adding a few tablespoons of water if necessary.
When the pumpkin is thoroughly cooked, add the azuki, seasoned with olive oil and pumpkin, mix and serve with the farro.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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