Spelt Soup, Pumpkin and Chickpeas
Ingredients for 6 people: 250 grams of barley, 100 g of cooked chickpeas, onion and 1kg of pumpkin flesh.
Boil slowly 250g spelled in salted water (1:4 ie at least 1 liter of water) for about 40 minuti.Nel the meantime, prepare the sauce by putting in a large pot onion and diced pumpkin and when everything is cooked blend with a hand blender. In the meantime, cook the vegetables that go soaked the day before and then I bake it with the pressure cooker (here we use a variety of chickpeas very old to smaller than normal chickpeas on the market for the benefit of taste really different and good! !).
The variety of chickpeas that we have comes from a producer of Sulmona: Tonino De Santis. Merge everything and leave for about 10 minutes cosichè the flavors marry. Serve with a drizzle of extra virgin olive oil and croutons.
This recipe is born to eat the pumpkin to my children who refused to see it only in the pot .... the sughino orange color is also very good for a first season of dry pasta.