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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (396g) Recipe makes 8 servings |
||
| Calories 233 | ||
| Calories from Fat 73 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1067mg | 44% | |
| Potassium 784mg | 22% | |
| Total Carbohydrate 30.8g | 10% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 10.2g | ||
| Protein 11.1g | 22% | |
Moroccan Pumpkin Soup (L'hamraak Garagh)
By: Mirj
Oct 31, 2001
This is definitely something "different" than your usual Thanksgiving fare.
SERVES 8
Ingredients
- 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 vegetable broth
- 6 cups fresh pumpkin or butternut squash, peeled, seeded & diced
- 2-4 tablespoons honey or 4 cups canned pumpkin puree
- 1 cinnamon stick or 2 teaspoons ground cinnamon
- 1/8 teaspoon ground allspice or nutmeg or ground cloves
- 1 teaspoon salt
- fresh ground pepper
Directions
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.
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- Course > Soups
- Main Ingredient > Vegetables
- Cuisine > African > Northern > Moroccan
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- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Crock-Pot
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- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: #823189
On Jan 4, 2009
This soup is great and easy to make. I substituted the leeks with onions as I did not have any leeks at home. A dollop of joghurt or sour cream on top really gives it an extra zing. Will certainly be making this one again.
From: Tulip-Fairy
On Nov 1, 2008
What a great soup, we used pumpkins as the children wanted to carve them. The flesh was scraped out so I pureed the soup for a better consistancy. It tasted like nothing I have made before, sweet, spicy and exotic. A great winter warmer that my guests really enjoyed. I used onions as I didn't have any leeks and it was still delicious. Served it with Authentic Moroccan Bread. Thank you Mirj this is nothing like hummus or Pumpkin pie, I will be making this again!
From: Gladgm
On Nov 8, 2001
WOW!! This soup was amazing. It has a flavor unlike anything else I hjave ever tasted. Very exotic, sweet, but mild; great cold weather soup. This was so good I took it to work and shared it with a coworker, because I knew she would love it too. I used canned chickpeas, and added cardamon and a pinch of five star powder. My taste buds just thought the flavor would be complemented with the additions.
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