Baked Pumpkin With Herbed Barley And Chickpeas

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 fresh pumpkin, about 10 inch in diameter or 1 another large squash
• 2 large onions, chopped
• 1/4 cup dark sesame oil
• 2 cloves garlic, minced
• 3 cups quick-cooking barley
• 3 cups chicken stock, homemade or canned
• 3 cups water
• 2 (16 ounce) cans chickpeas, drained
• 2 (16 ounce) cans navy beans, drained
• 1 tablespoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1/2 cup orange marmalade
• 2 tablespoons light brown sugar
• 1/2 cup chopped parsley
• 1/4 cup soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 -2 tablespoon hot chili oil

Recipe

• 1 cut the top from the pumpkin slightly lower than for a jack-o’-lantern.
• 2 scoop out and discard seeds.
• 3 set aside.
• 4 preheat the oven to 400 degrees f.
• 5 cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear, not brown.
• 6 stir in the garlic and cook briefly.
• 7 cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan.
• 8 stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl.
• 9 spoon the mixture into the pumpkin and fit the lid back in place.
• 10 place on a small pizza pan in the lower center of the oven and bake for 1hour.
• 11 the pumpkin should be lightly browned.
• 12 serve the pumpkin surrounded by large green leaves.
• 13 remove the lid and lean it against the side of the pumpkin.
• 14 serve a piece of the pumpkin with the filling.