Moroccan Pumpkin Soup L Hamraak Garagh

Ingredients

• dried garbanzo beans
• vegetable oil
• leeks
• chicken broth
• fresh pumpkin
• honey
• cinnamon sticks
• ground allspice
• salt
• fresh ground pepper

Preparation

1. 1cover the chickpeas with water
2. 2cover and allow to soak overnight
3. 3drain
4. 4saute the leeks in the oil over medium heat until soft and translucent , approximately 5-10 minutes
5. 5add the broth , pumpkin cubes or puree , chickpeas , honey , spices and salt to the pan
6. 6cover and simmer until the chickpeas are tender , about 1 1 / 4 hours
7. 7if using the cinnamon stick , discard it
8. 8if desired , transfer the soup to a blender and puree until smooth
9. 9season to taste
10. 10they are considerably smaller than ornamental carving pumpkins
11. 11for vegan option do not use honey
12. 12and for vegetarian do not use chicken broth