Moroccan Pumpkin Soup L Hamraak Garagh
This is definitely something different" than your usual thanksgiving fare."
Steps
Cover the chickpeas with water.
Cover and allow to soak overnight.
Drain.
Saute the leeks in the oil over medium heat until soft and translucent , approximately 5-10 minutes.
Add the broth , pumpkin cubes or puree , chickpeas , honey , spices and salt to the pan.
Cover and simmer until the chickpeas are tender , about 1 1 / 4 hours.
If using the cinnamon stick , discard it.
If desired , transfer the soup to a blender and puree until smooth.
Season to taste.
They are considerably smaller than ornamental carving pumpkins.
For vegan option do not use honey.
And for vegetarian do not use chicken broth.
Ingredients
dried garbanzo beans, vegetable oil, leeks, chicken broth, fresh pumpkin, honey, cinnamon sticks, ground allspice, salt, fresh ground pepper