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Baked Pumpkin with Herbed Barley and Chickpeas

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“This sounds like a wonderful fall or winter dish. (Have not tried it yet, but storing it here for safe keeping)”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the top from the pumpkin slightly lower than for a jack-o’-lantern.
  2. Scoop out and discard seeds.
  3. Set aside.
  4. Preheat the oven to 400 degrees F.
  5. Cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear, not brown.
  6. Stir in the garlic and cook briefly.
  7. Cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan.
  8. Stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl.
  9. Spoon the mixture into the pumpkin and fit the lid back in place.
  10. Place on a small pizza pan in the lower center of the oven and bake for 1hour.
  11. The pumpkin should be lightly browned.
  12. Serve the pumpkin surrounded by large green leaves.
  13. Remove the lid and lean it against the side of the pumpkin.
  14. Serve a piece of the pumpkin with the filling.

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