Sauteed pumpkin with Chickpeas Insalatissime
4 packs of Insalatissime Rio Mare Chickpeas and Tuna 160 g
800 g fresh pumpkin cut into pieces
a few sprigs of rosemary
60 g extra virgin olive oil
salt and pepper to taste
1. If the pumpkin pieces are too large cut them into smaller pieces. Sauté in a non-stick frying pan with the olive oil, salt and a few sprigs of rosemary until fork-soft and golden.
2. Place the cooked pumpkin onto 4 individual plates. Mix the contents of the Insalatissime well before spooning it onto each plate next to the pumpkin
3. Serve while warm.