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Spelt with pumpkin and azuki

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

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

Instructions

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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Notes

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

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