Moroccan Pumpkin Soup (L'hamraak Garagh)

Name: Moroccan Pumpkin Soup (L'hamraak Garagh)
Prep time: 12 min
Cook time: 90 min
Total time: 102 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup dried garbanzo beans; 3 tbsp vegetable oil; 3 leeks; 8 cup chicken broth; 6 cup butternut squash; 2 tbsp honey; 1 cinnamon sticks; 0.125 1/8 teaspoon nutmeg; 1 tsp salt; fresh ground pepper

Gently simmered chickpeas, leeks and butternut squash, warmed with cinnamon and nutmeg.

1 hr 42 min · Serves 8 · Medium

Method

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Time: Prep 12 min · Cook 90 min · 102 min total
Difficulty: medium

1
Cover the chickpeas with water. Cover and allow to soak overnight. Drain. Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
10 min
2
Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan. Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
240 min
3
If using the cinnamon stick, discard it. If desired, transfer the soup to a blender and puree until smooth.
4
Season to taste. They are considerably smaller than ornamental carving pumpkins. For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.