Foglie d'ulivo zucca e ceci - Valle del Crati

A rustic and enveloping first course, in which the sweetness of pumpkin pleasantly accompanies the more rustic flavour of chickpeas.

A delicious alternative to enjoy legumes in a different way, a first course suitable for everyone, delicate and nutritious, where the porous texture of the olive leaves is perfectly enveloped by the creaminess of the sauce.

Ingredients for two people

- 200 g olive leaves
- One pumpkin clove
- 300 g precooked chickpeas
- One clove of garlic
- Aromatic herbs and chilli pepper to taste
- Salt to taste
- Extra virgin olive oil


Pour a generous drizzle of extra virgin olive oil into a frying pan.
Add the chopped pumpkin and a clove of garlic.
Season with salt and stew, adding half a glass of hot water.
When the pumpkin is soft, add the chickpeas and continue cooking for a few more minutes.
Place some of the chickpeas in a blender and blend, adding a dash of water if necessary. This cream will make the pasta much more enveloping.
Drain the pasta al dente in the remaining part of the pumpkin and chickpeas. Pour the cooking water inside and stir over a moderate flame.
Add the cream from the chickpea and pumpkin part and switch off.
Stir to mix everything together.
Serve and finish with oregano and dried chilli pepper to taste.