- 1 lb. fresh pumpkin, diced (1/2" pieces) could be sweet potato instead
- 1 to 1 1/2 cups cooked or canned chickpeas
- 3 - 6 Tbsp cilantro depending on how well you like it
- 2 tablespoons vegetable or olive oil
- 1 medium to large onion, chopped
- 2 cloves of garlic, finely chopped
- 4 cups vegetable stock (can use bouillon cubes)
- 2 to 3 teaspoons honey, agave or sweetener of chocie (optional)
- 1 cinnamon stick
- 1/2 to 1 teaspoon Ras El Hanout (see previous post)
- 1 tbsp fresh ginger chopped or grated
salt and pepper to taste. Also you can add chile if you like it spicy
If you wish to thicken the soup more, you can transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch or arrowroot 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. Or if you like you can puree part of the soup and add it back in. Or if you like a thick, smooth soup puree the whole thing. Adjust spices to taste.
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.
Bon Appetit !