Creamy Pumpkin with Millet
1.1 can pumpkin
2.1 C frozen spinach
3.1 can garbanzo beans
4.1/2 t cinnamon
5.1/2 t coriander
6.1 t cumin
7.1/2 t salt
8.1/2 white onion
9.1 T extra virgin olive oil
10.2 C water
11.1 cup millet
1.Drain and rinse the can of garbanzo beans. Toss with the cinnamon coriander, cumin and dash of salt.
2.Put garbanzo beans on cookie sheet (parchment paper or with cookie spray) and bake at 400* for 15 minutes.
3.Prepare millet according to package instructions (2 C boiled water + 1 C millet)
4.Dice 1/2 onion and sauté in olive oil until tender.
5.Add the can of pumpkin, spinach and salt to the pan with the onions. Stir and put on low heat.
6.Add the cooked millet to the pumpkin mix. Add the garbanzo beans.
Brazilian Stewed Pumpkin
1 lb pumpkin, seeded, peeled and cut into 1 in square pieces
2 talespoons cooking oil
1 clove garlic, minced
2 scallions, minced
salt and pepper to taste
Place the pumpkin, butter, garlic and scallions in a saucepan.
Cook over medium heat, stirring, until the butter melts.
Cover, reduce the heat and cook until the pumpkin is fork tender.
Stir the mixture occasionally so that it does not stick.
Season and cook for 3 more minutes.
Serve warm. .