Pumpkin tortilla

There’s pumpkins all year round in our garden. And since we might have been very enthusiastic about growing different kinds, it’ll come as no surprise we have been coming up with different recipes with pumpkin. Like the canarian pumpkin pancakes you’ll find in the zines, or this one: pumpkin tortilla!

INGREDIENTS

makes 3 small tortillas or one bigger one

300 gr of pumpkin

3 onions

1 tbsp of olive oil

16 tbsp of chickpea flour

16 tbsp of water

1 tsp of turmeric

1 tsp of black himalaya salt (kala namak)

PREPARATION

Peel the pumpkin and slice into pieces of 5cm x 5cm x 2mm. Finely chop the onion.

In a frying pan, sauté the onion over medium heat for about 5 minutes. Add the sliced pumpkin and pour in 200 ml of water. Let the onion and pumpkin mixture cook for 15 to 20 minutes. This is the right time to check up on the canarian pumpkin recipe - you for sure have pumpkin left.

Check occasionally to make sure the pumpkin slices aren’t getting too soft; you want them to remain slightly firm.

When the time is almost done, prepare the filling for the vegan tortillas. In a large bowl, add the chickpea flour, water, turmeric, and kala nemak. Whisk all the ingredients together until smooth. Don’t do this too early, because it’ll thicken too much.

When the pumpkin is done, remove them from the pan along with the onion and add them to the bowl with the filling. Mix the filling with the onions and pumpkin.

Take a small (about 12 cm). Heat a little olive oil in the pan. Pour the mixture in it and press down gently. Make sure the tortilla forms a nice round shape. Put a lid on the pan.

Cook the tortilla for about 7 minutes over medium heat. Check after 7 minutes to see if it's firmed up. If not, cook for another 3 minutes. Then flip the tortilla over. You can do this in the lid or on plate. Make sure your tortilla is firm enough when you do this, because things might get really messy…

Cook the tortilla for a maximum of 10 minutes on this side. If you make a small tortilla this should be sufficient, if you make bigger ones you might need some more time.

You can eat the tortilla warm or cold. It’s the perfect meal prep dish, as you can store it in the fresh for a couple of days.