Pumpkin and 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

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