I know what you’re thinking… not another pumpkin recipe. I’m not going to sit and pretend that I’ve made something super original. I clearly haven’t. But do you know what? I don’t care! I bloody love a pumpkin, and if you can’t stuff your face with endless amounts of squash in October, when can you really?
It scares me how quickly time passes. I vividly remember being sat at my laptop around about a year ago writing up my blog post for my Roasted Pumpkin Pasta recipe. The reason I remember this particular post so well, other than it being one of my favourite recipes, is because I remember speaking about my undying love for autumn. Unlike most others who hate this transition from the long, warm summer evenings into rainy, cold autumn nights… I love it!
I have often found that some of my best ever recipes have come from using random leftovers from my cupboards and fridge. A few weeks ago I was in a very lazy mood and with the weather being terrible outside I just couldn’t bring myself to go out. The problem was that I really wanted chilli con carne, but had no mincemeat. In fact, I had no meat defrosted at all. Despite the nearest supermarket being not even 50 yards away, leaving my nice warm flat to get some beef mince was just not an option. Instead, I found myself holding a random butternut squash that I had just happened to find sitting in the back of my fridge.
Pesto wasn’t something that was ever found in my fridge whilst growing up. I’m not sure why this was really. Perhaps my parents didn’t like it, or maybe they just never thought of buying it whilst out doing the weekly food shop. Whatever the reason was, it meant that until the age of about 13 I had never tried pesto.
Chickpeas really are a fantastically versatile ingredient. I use chickpeas a fair amount, mainly in currys and stews and sometimes when attempting hummus, attempting being the key word there. It’s one I’m working on. Despite knowing that chickpeas are a great ingredient, it wasn’t until today that I really came to appreciate the incredible versatility of the humble chickpea.