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Morrocan Pumpkin Soup Recipe

Description: A hearty soup with international flare!

Serves: 8.

Contributed by: Dan Musicant (given me by my sister several years ago)

1 cup dry chickpeas
3 Tablespoons olive or vegetable oil
2 (about 1 1/2 cups) leeks (white and light green part only), chopped
8 cups broth or bullion
2 1/2 lbs/4 cups cooked, mashed pumpkin(or canned)
2-4 Tablespoon Sugar or honey
2 teaspoon ground cinnamon (or one cinnamon stick)
1/8 teaspoon ground allspice
2 teaspoon salt
to taste ground black pepper

Preparation Directions:

  1. Take one cup of dried, washed chickpeas and soak overnight.
  2. Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
  3. Heat the oil in a large saucepan over med-low heat.
  4. Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
  5. Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
  6. Heat until boiling point.
  7. Reduce heat to low, and simmer.
  8. If using the cinnamon stick, simmer for 15 minutes and discard stick.
  9. Check for seasonings. Combine with cooked leeks or onions.

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