Chickpeas & Pumpkin Spicy Soup

2 comments

Finally I can post something! The period is not one of my best, unfortunately, just looking at Veganblog and even being able to publish something just warm my heart… like this soup, with warm colors and intense flavours, which reminds me of exotic destinations in this gray and super cold (I do not like it in the winter,  is it clear? 🙁 )

Ingredients:
a can of chickpeas
300-400 gr of pumpkin
1 onion
1 clove of garlic
1 tablespoon of ground ginger
1 tablespoon of cinnamon
1 tablespoon of cumin seeds
saffron
500 ml of vegetable stock
½ cup of tomato sauce
extra virgin olive oil

Method:
Soften minced onion and garlic in a couple of tablespoons of oil, then add the spices and let it cook for a couple of minutes.
Add the pumpkin, cut into chunks, and cook for about 5 minutes, just to soften it. Then add the chickpeas, cover with the broth, in which we dissolved the tomato puree, salt to taste and simmer for about 30 min, covered with a lid. It’s ready when the pumpkin gets nicely tender. I used the canned chickpeas, which sometimes save your life, being ready without having to soak them.
Good provecho!

Chef: Kerstin from VeganBlog

  1. EleonoraNW3 5 January 2011 at 14:46

    This is really good! I love pumpkin with cumin and ginger, now I look forward to trying this!


  2. EleonoraNW3 6 January 2011 at 08:15

    I did it! So good!



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