Moroccan Pumpkin and Chickpea Soup


  • 1 lb. (500 g) fresh pumpkin, diced (1/4" pieces)
  • 1 to 1 1/2 cups cooked or canned chickpeas
  • several small sprigs of cilantro, tied into a bouquet
  • 2 tablespoons vegetable or olive oil
  • 1 medium to large onion, chopped
  • 2 cloves of garlic, finely chopped
  • 4 cups (1 liter) vegetable or chicken broth
  • 2 to 3 teaspoons honey
  • 1 cinnamon stick
  • 1/2 to 1 teaspoon Ras El Hanout
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric


In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the pumpkin, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.


***Holly*** said...

Yum! We love chickpeas!

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