Black Rice Salad with Roasted Pumpkin

Soak the rice beforehand for about 2-3 hours and start cooking the rice for about 25 minutes (if you prefer, cook it for 20 minutes in a pressure cooker without soaking it). Meanwhile, cut the hokaido pumpkin into wedges and bake in the oven with a drizzle of olive oil and soy sauce until golden brown. After the rice is cooked and the pumpkin is roasted, add the garlic and leek to a frying pan with a dash of olive oil and let it brown. Over low heat, add the drained chickpeas and rice, cut the pumpkin into smaller cubes and add. Add sliced ??pistachios and parsley to taste to the mixture and mix everything together. Adjust the time, let it cool and it's ready to serve. You can even complement it with lettuce.