Moroccan Pumpkin Soup (l'hamraak Garagh)

Total Time: 1 hr 42 mins Preparation Time: 12 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 cup dried garbanzo beans
• 3 tablespoons vegetable oil
• 3 leeks, and light green part only or 2 large onions
• 8 cups chicken broth or 8 cups vegetable broth
• 6 cups fresh pumpkin or 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 ground allspice or 1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
• 1 teaspoon salt
• fresh ground pepper

Recipe

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