Ingredients
-
1
-
3
-
3
-
8
-
6
-
2 - 4
-
1
-
1/8
-
1
-
-
-
-
-
-
Directions
Moroccan Pumpkin Soup (L’hamraak Garagh), This is definitely something different than your usual Thanksgiving fare , Family loved it Blended it before serving Note I’ve seen other soup recipes where the leeks are not chopped, but I quickly realized that in this recipe they should be , Warm and comforting Can’t wait to find our immersion blender again
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Steps
|
1
Done
|
Cover the Chickpeas With Water. |
|
2
Done
|
Cover and Allow to Soak Overnight. |
|
3
Done
|
Drain. |
|
4
Done
|
Saute the Leeks in the Oil Over Medium Heat Until Soft and Translucent,Approximately 5-10 Minutes. |
|
5
Done
|
Add the Broth, Pumpkin Cubes or Puree, Chickpeas, Honey, Spices and Salt to the Pan. |
|
6
Done
|
Cover and Simmer Until the Chickpeas Are Tender, About 1 1/4 Hours. |
|
7
Done
|
If Using the Cinnamon Stick, Discard It. |
|
8
Done
|
If Desired, Transfer the Soup to a Blender and Puree Until Smooth. |
|
9
Done
|
Season to Taste. |
|
10
Done
|
Note: Sugar Pumpkins Are Eating Pumpkins. |
|
11
Done
|
They Are Considerably Smaller Than Ornamental Carving Pumpkins. |
|
12
Done
|
For Vegan Option Do not Use Honey. and For Vegetarian Do not Use Chicken Broth. |
