MOROCCAN PUMPKIN SOUP (L'HAMRAAK GARAGH)

Moroccan Pumpkin Soup (L'hamraak Garagh) image

Provided by Mirj2338

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup dried garbanzo beans
3 tablespoons vegetable oil
3 leeks, white and light green part only or 2 large onions
8 cups chicken broth or 8 cups vegetable broth
6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
2 -4 tablespoons honey
1 cinnamon sticks or 2 teaspoons ground cinnamon
1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
1 teaspoon salt
fresh ground pepper

Steps:

Cover the chickpeas with water.
Cover and allow to soak overnight.
Drain.
Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
If using the cinnamon stick, discard it.
If desired, transfer the soup to a blender and puree until smooth.
Season to taste.
Note: Sugar pumpkins are eating pumpkins.
They are considerably smaller than ornamental carving pumpkins.
For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.