Moroccan Pumpkin Soup (L'hamraak Garagh)

This is definitely something "different" than your usual Thanksgiving fare.

• Ready In: 1 hr 42 mins
• Serves: 8

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.