Moroccan Pumpkin, Chickpea and Tomato Soup Recipe
This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and ras el hanout. A small amount of honey adds just a touch of sweetness—omit or increase the honey to suit your own family’s tastes.
- 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
In a small stockpot, sauté the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes.
Add the pumpkin, chickpeas, tomato, cilantro, broth, honey, spices, and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add 1 or 2 teaspoons of cornstarch 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.
Serve the soup hot or warm with a garnish of fresh cilantro and freshly ground pepper and nutmeg.
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