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400 g already cleaned pumpkin pulp
250 g boiled chickpeas
50 g fine chopped pistachios
30 g chickpeas flour
2 garlic gloves
10 sage leaves
2 bay leaves
glaze of balsamic vinegar
extra virgin olive oil
salt and pepper
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Cut the pumpkin pulp into cubes and weigh 340g. Heat a drizzle of oil in a pan and fry the sage leaves for 1 minute, then add the pumpkin, bay leaf, salt and pepper. Stir well and cook over medium heat with the lid on, until the pumpkin is soft, adding a little boiling water if necessary.
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Remove the bay and sage leaves, leaving 2-3 of the latter and blend the pumpkin in the food processor until the mixture is not completely homogeneous.
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Puree the drained chickpeas in a mixer with salt, pepper and a drizzle of oil, until the mixture is not entirely smooth. Combine the blended pumpkin and chickpeas in a bowl, season with salt and pepper if necessary and mix in the chickpea flour and minced garlic. Mix well, until you get a homogeneous mixture.
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Shape into meatballs the size of a walnut and pass them in the chopped pistachios, placing them gradually on the baking sheet lined with baking paper. Sprinkle them with a drizzle of oil and bake them in a preheated oven at 200°C for about 20 minutes, until golden.
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Serve them with mixed salads and a drizzle of balsamic vinegar glaze.
