The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Chickling peas and pumpkin pies


200 g chickpeas
250 g chickpea flour
400 g pumpkin
2 carrots
Extra virgin olive oil

Cook a batter of chickpea  flour and water in a pan, then cut out some circles from it (as wide as the moulds). Cook the pumpkin flesh and mix it with the chickpeas, previously soaked and cooked, until the mixture is soft.  Put one disc on the bottom of the mould, fill it with the mixture and cover it with the second disc.
Turn the mould upside down on the plates and garnish with carrot sauce, olive oil and pepper.