Ingredients
- 500 g fresh pumpkin, diced into bite sized pieces
- 2 -3 tsp honey
- 1 ½ cup cooked chickpeas
- 1 cinnamon stick
- several small sprigs of fresh coriander, tied into a bouquet
- Fresh grate of nutmeg
- 2 Tbps oil
- 1tsp ground coriander
- 1 medium onion, sliced thinly
- 1 tsp ground cumin
- 1 leek, washed and sliced thinly
- 1 litre vegetable or chicken stock
- 2 cloves of garlic, finely chopped
- ¼ tsp ginger
- ¼ tsp turmeric
- salt and freshly ground pepper
MOROCCAN PUMPKIN AND CHICKPEA SOUP
Method
- In a medium to large pot, cook the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes
- Add the spices and cook for further minute or two, add the pumpkin, chickpeas, coriander stalks, stock, honey, and salt and pepper to taste
- Simmer for about 20 minutes, until the pumpkin is just tender
- Remove the cinnamon stick
- To add a little natural thickening simply use a potato masher and mash the ingredients together a few times to slightly amalgamate the soup
- Serve the soup with a sprinkling of fresh coriander leaves and a grind or two of pepper
Comments
Thanks to ROSEDALE ORCHARDS for providing the pumpkin for the demonstration
If you would like to download a printable version of this recipe, please click here
