Healthy Vegan - Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas

These little cute pumpkins may be perfect to adorn any kitchen table or mantle piece, but come to slice them and they are quite resistant little things.  These mini pumpkins known as munchkin pumpkins were very hard to slice, but I persevered and then scooped out the seeds for the garden birds.
The hollowed out mini pumpkins serve as fantastic bowls that you can take straight to the table, no washing up to do either, something that my husband appreciates as he does most of the dishes in our home.
You can stuff mini pumpkins with all manner of things, such as the vegan Spanish style chorizo, chickpeas and kale that I made.  It was very nice too.  One of my favourite long term food blogger extraordinaire and Queen and inspirational kick starter behind UKs  Underground Supper Club scene Ms Marmite Lover aka Kerstin Rodgers has some wonderful suggestion on How to use squash and pumpkins.
Vegan Mofo prompt is Autumn Fall Traditions.  I tend to make the most of small pumpkins in season, this blog post  is also inspired by Thanksgiving.  


 I had some of the vegan chorizo and chickpeas filling left over and made some puff pastry parcels.  here I tried to be clever and cut out pumpkin shapes, but they were a bit of a fail aesthetically (hence not shared) but it was appreciated.  I am sharing this Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas with CookBlogShare hosted Hijacked By Twins and with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.
Mini Pumpkins Stuffed with vegan Chorizo and Chickpeas
Servs 6
Ingredients
Olive oil
100grams vegan chorizo, homemade (see link for recipe) or shop bought, sliced

 1 large onion, finely sliced
2 garlic, cloves
1 teaspoon smoked paprika or to taste
Salt and pepper to taste
1 x 400grams tinned tomatoes, chopped
Optional: Handful of roughly chopped kale
400grams tin chickpeas, drained
Method
In a wide pan, heat the oil, then pan fry the sliced chorizo until golden on both sides.  Remove with a slotted spoon ans set aside.
In the same pan, add some more oil, heat through then stir in the onions and garlic until they begin to soften, stir in the spices and seasoning along with the tinned tomatoes.
Cook on low heat for the tomatoes to break down and thicken, Stir in kale if using.
When the kale is soft, stir in the chickpeas and pan fried chorizo and simmer for a couple of minutes, before turning of heat.
When the mixture is cook, stuff into the prepared and cooked mini pumpkins  (remembering not to discard the top).
Bake for 20 - 30 minutes.
Serve immediately.

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