Moroccan Pumpkin Chickpea And Tomato Soup

Moroccan Pumpkin Chickpea And Tomato Soup Recipe

12 Rating


About Moroccan Pumpkin Chickpea And Tomato Soup Recipe:

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 sweetnessomit 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.

... Read More
  • 35 mins
  • 15 Ingredients
Adjust Servings :

Ingredients for Moroccan Pumpkin Chickpea And Tomato Soup Recipe

  • 1/4 pound 500 g. fresh pumpkin
  • 1/4-0.38 cup Chickpeas
  • 1/4 bunch Small cilantro
  • 1/2 tablespoon Vegetable oil
  • 1/4 Medium to large onion
  • 1/4-1/2 Tomatoes
  • 1/2-3/4 Cloves Garlic
  • 1 cup 1 liter vegetable broth
  • 1/2-3/4 teaspoon Honey
  • 1/4 stick Cinnamon
  • 0.13-1/4 teaspoon Ras el hanout
  • 0.06 teaspoon Ginger
  • 0.06 teaspoon Turmeric
  • pinch Pinch saffron threads
  • As required Salt To Taste
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment