Wednesday, 23 November 2016

Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas

These little cute pumpkins may be perfect to adorn any kitchen table or mantle piece, but come to slice them and they are quite resistant little things.  These mini pumpkins known as munchkin pumpkins were very hard to slice, but I persevered and then scooped out the seeds for the garden birds.
The hollowed out mini pumpkins serve as fantastic bowls that you can take straight to the table, no washing up to do either, something that my husband appreciates as he does most of the dishes in our home.
You can stuff mini pumpkins with all manner of things, such as the vegan Spanish style chorizo, chickpeas and kale that I made.  It was very nice too.  One of my favourite long term food blogger extraordinaire and Queen and inspirational kick starter behind UKs  Underground Supper Club scene Ms Marmite Lover aka Kerstin Rodgers has some wonderful suggestion on How to use squash and pumpkins.
Vegan Mofo prompt is Autumn Fall Traditions.  I tend to make the most of small pumpkins in season, this blog post  is also inspired by Thanksgiving.  


I had some of the vegan chorizo and chickpeas filling left over and made some puff pastry parcels.  here I tried to be clever and cut out pumpkin shapes, but they were a bit of a fail aesthetically (hence not shared) but it was appreciated.  I am sharing this Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas with Farmersgirl Kitchen and Baking Queen Slow Cooked Challenge; . CookBlogShare hosted Hijacked By Twins and with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.
Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas
Servs 6
Ingredients
Olive oil
100g vegan chorizo, homemade (see link for recipe) or shop bought, sliced

1 large onion, finely sliced
2 garlic, cloves
1 teaspoon smoked paprika or to taste
Salt and pepper to taste
1 x 400g tinned tomatoes, chopped
Optional: Handful of roughly chopped kale
400g tin chickpeas, drained
Method
In a wide pan, heat the oil, then pan fry the sliced chorizo until golden on both sides.  Remove with a slotted spoon ans set aside.
In the same pan, add some more oil, heat through then stir in the onions and garlic until they begin to soften, stir in the spices and seasoning along with the tinned tomatoes.
Cook on low heat for the tomatoes to break down and thicken, Stir in kale if using.
When the kale is soft, stir in the chickpeas and pan fried chorizo and simmer for a couple of minutes, before turning of heat.
When the mixture is cook, stuff into the prepared and cooked mini pumpkins  (remembering not to discard the top).
Bake for 20 - 30 minutes.
Serve immediately.


24 comments:

  1. These are so cute! Thanks for joining us for the Slow Cooked Challenge.

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    1. Thank you Janice. Hopefully I will join in a little bit more with the winter season kicking in

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  2. These look beautiful - I recently had a meal at a cafe with vegan chorizo but was so busy talking I forgot to check how it tasted alone and kicked myself lately that I just ate it in a bean and tortilla stack - but it was good

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    1. Thanks Johanna. Oh i've done that, but its often greed that makes me forget to note how good food tastes, if its gone it was good.

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  3. What a lovely seasonal recipe! I've never heard of munchkin pumpkins, but they sound (and look) so cute!

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    1. They seem to be available in most supermarkets, though i did get mine for a grocers in the market. They are cute :)

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  4. Ooooh vegan chorizo! I love chorizo and will be popping over the have a look. These stuffed pumpkins sound delicious. Thank you for sharing with #CookBlogShare x

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    1. Thank you Kirsty. Its popular in my home since i learned how to make the recipe

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  5. The flavours in these mini pumpkins are some of my favourites. I love chorizo, kale and chickpeas together and they must make a lovely stuffing for those little pumpkins!

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    1. Thanks Corina. It was quite delicious to eat = all the earthy smoky flavour next tot the sweetness of the munchkins

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  6. now these sound and look amazing! what a tasty filling for your mini pumpkins! x

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    1. Thank you so much Jenny, its helps that the munchkin pumpkins are pretty too

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  7. These look really lovely and would make a perfect vegan dinner - love the sound of the vegan chorizo too X

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    1. Thank you Mandy, Yes i thought the vegan chorizo would peak your interest. :)

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  8. I love munchkin pumpkins and your stuffed ones look so delicious, and cute! Vegan chorizo sounds great, I am impressed that it is something you can make at home too. As I am trying to eat more healthily I might well have to give it a try! Thanks form sending them in to the Slow Cooked Challenge.

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    1. Thanks Lucy.
      I am humbled that you are impressed, thank you.

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  9. I saw those munchkin pumpkins in the supermarket the other day and I was wondering what to with them - now I know! They look so cute. And no washing up - that makes them even more appealing in my eyes!

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    1. I hope you pick some up while they are still in season and make the most of them, stuff them with whatever you have. Enjoy

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  10. Ah these are insanely cute! How completely adorable. I love eating things out of veggie like bowls, it makes it so much more fun and enjoyable.
    Thank you so much for sharing your delicious mini bowls at Healthy Vegan Fridays! I'm pinning & sharing.

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    1. Thanks Kimmy. I agree one of the cutest bowls ever.

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  11. I love this idea! So much fun to have your own little pumpkin to eat out of! Your chorizo and chickpea filling sounds amazing too! Perfect for this time of year!

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    1. Thank you so much Mary Ellen. the filling was the delicious part

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