Ingredients for Moroccan Pumpkin Soup L Hamraak Garagh
- Dried Garbanzo Beans
- Vegetable Oil
- 2 cups chopped leeks
- Chicken Broth
- Fresh Pumpkin
- 1 tablespoon honey (optional, omit for vegan)
- Cinnamon Sticks
- Ground Allspice
- Salt
- Fresh Ground Pepper
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How to Make Moroccan Pumpkin Soup L Hamraak Garagh
- Rinse 1 cup of dried chickpeas and cover with 4 cups of water. Soak overnight (at least 8 hours).
- Drain the soaked chickpeas.
- Saute 2 cups chopped leeks in 2 tablespoons olive oil over medium heat until soft and translucent (about 5-10 minutes).
- Add 6 cups vegetable or chicken broth (see notes for vegan/vegetarian options), 2 cups cubed pumpkin (about 1 medium pumpkin), 1 cup drained chickpeas, 1 tablespoon honey (optional, omit for vegan), 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), and salt to taste to the pan.
- Add 1 cinnamon stick (optional).
- Bring to a simmer, cover, and cook until the chickpeas are tender, about 1 hour 15 minutes.
- Remove the cinnamon stick (if used).
- Carefully transfer the soup to a blender (in batches if needed) and puree until smooth. Alternatively, leave it chunky.
- Season with additional salt and spices to taste.
- Serve warm and garnish with a swirl of olive oil and chopped fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
40g
Fat
6g
Carbs
10g