|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 10g||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras El Hanout. A small amount of honey adds just a touch of sweetness–omit or increase the honey to suit your own family's tastes.
The soup will come together quickly with cooked or canned chickpeas. Moroccans traditionally prefer to use dried chickpeas which will require soaking overnight and cooking ahead of time. If you also prefer the texture of home-cooked chickpeas over the canned, plan ahead so that you can soak, cook and freeze chickpeas to have on hand for this and other recipes.
We like to garnish the soup with a few turns of freshly ground pepper and a little freshly grated nutmeg. Cayenne pepper might also be added.
- 1 lb./500 g. fresh pumpkin (diced in 1/4" pieces)
- 1 to 1 1/2 cups chickpeas (cooked or canned)
- 1 small bunch of cilantro (small sprigs, tied into a bouquet)
- 2 tablespoons vegetable oil (or olive oil)
- 1 medium to large onion (chopped)
- 1 to 2 tomatoes (peeled, seeded and chopped)
- 2 to 3 cloves garlic (finely chopped)
- 4 cups/1 liter vegetable broth (or chicken broth)
- 2 to 3 teaspoons honey
- 1 cinnamon stick
- 1/2 to 1 teaspoon Ras El Hanout
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- Pinch saffron threads
- Salt to taste
- Black pepper (to taste)
- Optional: dash nutmeg
- Optional: 1 to 2 teaspoons corn starch (for thickening)
In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes.
Add the pumpkin, chickpeas, tomato, cilantro, broth, honey, spices, and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Serve the soup hot or warm with a garnish of fresh cilantro and freshly ground pepper and nutmeg.