Moroccan Pumpkin Soup (L'hamraak Garagh) |
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Prep Time: 12 Minutes Cook Time: 1 Minutes |
Ready In: 13 Minutes Servings: 8 |
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This is definitely something different than your usual Thanksgiving fare. Ingredients:
1 cup dried garbanzo beans |
3 tablespoons vegetable oil |
3 leeks, white and light green part only or 2 large onions |
8 cups chicken broth or 8 cups vegetable broth |
6 cups fresh pumpkin or 6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree |
2 -4 tablespoons honey |
1 cinnamon sticks or 2 teaspoons ground cinnamon |
1/8 teaspoon ground allspice or 1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves |
1 teaspoon salt |
fresh ground pepper |
Directions:
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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