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Moroccan Pumpkin Soup (L'hamraak Garagh)

  • 102minutes
  • 233calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried garbanzo beans

  2. 3 tablespoons vegetable oil

  3. 3 leeks , white and light green part only or 2 large onions

  4. 8 cups chicken broth or 8 cups vegetable broth

  5. 6 cups fresh pumpkin or 6 cups butternut squash , peeled, seeded & diced or 4 cups canned pumpkin puree

  6. 2 -4 tablespoons honey

  7. 1 cinnamon sticks or 2 teaspoons ground cinnamon

  8. 1/8 teaspoon ground allspice or 1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves

  9. 1 teaspoon salt

  10. fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Cover the chickpeas with water.

  2. Cover and allow to soak overnight.

  3. Drain.

  4. Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.

  5. Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.

  6. Cover and simmer until the chickpeas are tender, about 1 1/4 hours.

  7. If using the cinnamon stick, discard it.

  8. If desired, transfer the soup to a blender and puree until smooth.

  9. Season to taste.

  10. Note: Sugar pumpkins are eating pumpkins.

  11. They are considerably smaller than ornamental carving pumpkins.

  12. For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.

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