Pumpkin gruel

For 2 people
100 g of flour
200 g pumpkin
1/2 clove garlic (optional)
some needle of rosemary
extra virgin olive oil
about 300 ml water
salt

Peel the pumpkin, dice and let it soften in a pan with a little oil, half a clove of minced garlic (if you like it, otherwise you can omit it) and some rosemary, chopped fine (or the tip of a teaspoon of dried Rosemary and reduced to dust: we self-produce at home).

Season with salt, add a few tablespoons of water and put the lid, and cook on low heat for about 20 minutes until the pumpkin is completely cooked and discards mixing it. Check the cooking occasionally and add a little more water if necessary.

While the squash is cooking, prepare the batter by mixing the flour with water and with a pinch of salt: use a whisk and stir thoroughly to eliminate any lumps. Let it rest.

When the pumpkin is ready reduce puree with a fork or with the back of a spoon and add to the batter of chickpea.

Grease a small ovenproof dish, preheat the pan with the oil for a minute in the oven at 200° C, pour the batter for the porridge and bake again for about 15-20 minutes, until the surface is golden brown.