Moroccan Pumpkin and Chickpea Soup
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 6
- 1 tablespoon extra virgin olive oil
- 1 large brown onion
- 2 cloves garlic, crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated ginger
- 1.6 kg pumpkin, skin on, diced
- 2 litres vegetable stock
- 2 x 400 gram tins chickpeas, drained and rinsed
- pepper
- juice of 1 lemon
- ¼ cup fresh coriander, roughly chopped
- Heat a large saucepan over medium-high heat.
- When hot, add oil and onion. Cook, stirring often, for 3 minutes.
- Stir in garlic, coriander, cumin, cinnamon and ginger. Cook, stirring, for 2 minutes.
- Add pumpkin. Cook, stirring often, for 2 minutes.
- Add stock and almost all of the chickpeas; reserve ½ cup for garnishing.
- Cover and bring to the boil. Then reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes, or until pumpkin is very soft.
- Blend soup in batches, until smooth.
- Return to saucepan, add pepper and 2 tablespoons lemon juice.
- Taste and add more pepper and lemon juice as needed.
- Serve sprinkled with extra chickpeas and fresh coriander.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/08/07/moroccan-pumpkin-and-chickpea-soup/
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