Chickpeas with pumpkin

First, it is important to drain and rinse the soaked chickpeas well - this way we make sure that there are no remains of the skin that can cause gas. Next, heat a little olive oil in a large pot over medium heat. Add the onion and garlic, previously chopped, and sauté until transparent.

Add the carrots, sliced or diced, and the pumpkin, peeled and cut into pieces of about 2 cm. Stir well and cook for about 5 minutes.

Add the chickpeas, bay leaves, cumin and enough water to cover all the ingredients. I recommend adding the hot water so that the cooking does not pause. Season with salt and pepper to taste.

Reduce the heat to medium-low, cover the pot and simmer for about 90 minutes, or until the chickpeas are tender. Remember to stir every so often so they don't stick to the bottom of the pot. Once ready, you can remove the bay leaves and serve hot.