Pumpkin & chickpea soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn Oil |
| 3 | mediums | Onions; chopped |
| ½ | pounds | Dried Chickpeas; soaked overnight in water, drained and chopped in a food processor |
| 2 | pounds | Pumpkin; chopped |
| 2 | tablespoons | Honey |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White Pepper |
| 8 | cups | Water |
| 2 | tablespoons | Flour; dissolved in |
| ¼ | cup | Water |
Directions
Heat oil in pan and stir-fry onions until they turn golden. Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes. Add water, bring to a boil and cook over moderate heat for 30 minutes. Add flour mixture for thickening and simmer over low heat for 15 minutes more. Serve hot.
Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA