Moroccan Pumpkin Soup (L'Hamraak Garagh)
1 cup dried chickpeas
3 tablespoons vegetable oil
3 leeks, white and light green part only
OR 2 large onions
8 cups chicken or vegetable broth
6 cups fresh pumpkin or butternut squash, peeled, seeded & diced
OR 4 cups canned pureed pumpkin
2-4 tablespoons honey
1 (3-inch) stick cinnamon or 2 teaspoons ground cinnamon
1/8 teaspoon ground allspice or nutmeg or ground cloves
1 teaspoon salt
freshly fround pepper
Cover the chickpeas with water. Cover and allow to soak overnight.
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
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.
Source: THE WORLD OF JEWISH ENTERTAINING
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