Vegan Quinoa Risotto Quinotto with Roasted Pumpkin, Chickpeas and Saffron

• 1/2 Medium-sized Hokkaido Pumpkin (Red Kuri Squash)
• Olive Oil
• Salt And Pepper
• 1 cup Cooked Chickpeas
• 2 cups Vegetable Broth
• 2 Small Red Onions
• 1 clove Garlic
• 5 Threads Dark Red Saffron
• 1 teaspoon Turmeric
• 1 cup Quinoa
• 1/2 cups White Wine (or The Same Amount Of Vegetable Broth)
• 1/2 cups Grated Parmesan (optional For Non-vegan)
• 2 Tablespoons Pumpkin Seeds To Serve

1. Preheat oven to 180 degrees C or 350 degrees F.
2. Remove seeds from pumpkin and dice with a sharp knife.
3. Put diced pumpkin in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 3035 minutes.
4. In another baking dish, put cooked chickpeas and add a bit of olive oil, salt and black pepper and put in the oven for 30 minutes.
5. In a skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
6. Warm the vegetable broth and keep it warm over low heat.
7. Chop onion and garlic and put them into a skillet.
8. Cook for 3 minutes or until translucent.
9. Add saffron, turmeric and quinoa.
10. Cook for 12 minutes, stirring constantly.
11. Add wine and let it evaporate.
12. Add the broth and cook until liquid is mostly absorbed, stirring occasionally, around 1520 minutes.
13. Add the pumpkin, chickpeas (and Parmesan if not vegan).
14. Stir everything together for a few minutes and season with salt and black pepper to taste.
15. Sprinkle with pumpkin seeds to serve.
16. Enjoy!

hokkaido, olive oil, salt, vegetable broth, red onions, clove garlic, red saffron, turmeric, quinoa, white wine, parmesan, pumpkin seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-quinoa-risotto-e2809cquinottoe2809d-with-roasted-pumpkin-chickpeas-and-saffron/ (may not work)