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)

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Steps

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Cut the top from the pumpkin slightly lower than for a jack-o-lantern.

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Scoop out and discard seeds.

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Set aside.

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Preheat the oven to 400 degrees f.

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Cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear , not brown.

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Stir in the garlic and cook briefly.

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Cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan.

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Stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl.

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Spoon the mixture into the pumpkin and fit the lid back in place.

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Place on a small pizza pan in the lower center of the oven and bake for 1hour.

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The pumpkin should be lightly browned.

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Serve the pumpkin surrounded by large green leaves.

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Remove the lid and lean it against the side of the pumpkin.

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Serve a piece of the pumpkin with the filling.

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Ingredients

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fresh pumpkin, onions, dark sesame oil, garlic, quick-cooking barley, chicken stock, water, chickpeas, navy beans, dried oregano, dried basil, dried rosemary, orange marmalade, light brown sugar, parsley, soy sauce, salt, white pepper, hot chili oil