Moroccan Pumpkin, Chickpea and Tomato Soup Recipe

Name: Moroccan Pumpkin, Chickpea and Tomato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 pound (500 grams) fresh pumpkin, cut into 1/4-inch dice; 1 1/2 cups chickpeas, cooked or canned; 1 small bunch cilantro, tied into a bouquet; 2 tablespoons vegetable oil, or olive oil; 1 medium to large onion, chopped; 1 to 2 tomatoes, peeled, seeded, and chopped; 2 to 3 cloves garlic, finely chopped; 4 cups (1 liter) vegetable broth, or chicken broth; 2 to 3 teaspoons honey; 1 stick cinnamon; 1/2 to 1 teaspoon ras el hanout; 1/4 teaspoon ginger; 1/4 teaspoon turmeric; 1 pinch saffron; Salt, to taste; Freshly ground black pepper, to taste; 1 dash nutmeg, optional; 1 to 2 teaspoons cornstarch, for thickening, optional

A quick and easy vegetarian Moroccan soup, fragrant and satisfying, featuring pumpkin, chickpeas, and tomatoes.

⭐ 4.3 (14 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 4 servings

Category Tags:

Side Dish Appetizer Entree Dinner Soup

Cuisine Tags:

Moroccan

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Instructions

Sauté onion and garlic in olive oil in a stockpot over medium-low heat for 2-3 minutes until tender.
Stir in pumpkin, chickpeas, tomato, cilantro, broth, honey, spices, salt, and pepper. Simmer partially covered for 15 minutes until pumpkin is tender. Discard cinnamon stick and cilantro.
Optionally, to thicken the broth: Cool a few spoonfuls of broth, then mix with 1-2 teaspoons of cornstarch until smooth. Stir this mixture into the soup and simmer for several more minutes until thickened.
Serve hot, garnished with fresh cilantro, pepper, and nutmeg.

Nutritional Info (per serving)

Calories: 258 kcal

Carbohydrate: 39 g

Cholesterol: 0 mg

Fiber: 9 g

Protein: 9 g

Saturated Fat: 1 g

Sodium: 893 mg

Sugar: 16 g

Fat: 9 g

Unsaturated Fat: 0 g