Moroccan Pumpkin Soup (L'hamraak Garagh)

Recipe by Mirj2338
READY IN: 1hr 42mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Note: Sugar pumpkins are eating pumpkins.
  • They are considerably smaller than ornamental carving pumpkins.
  • For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.
Advertisement