Moroccan Pumpkin Soup
1 cup dry chickpeas (or 2 cups canned)
8 cups broth
4 cups cooked, mashed pumpkin (about 2 1/2 lbs)
2-4 tbsp honey
1/8 tsp ground allspice
2 tsp ground cinnamon (or 1 stick)
2 tsp salt
3 tbsp olive oil
2 leeks, white and light green parts only, chopped
Ground pepper, to taste
1. If using dried chickpeas: Rinse, soak overnight in enough water to cover
and cook 1 1/4 hours over medium-low heat, or until soft.
2. Combine chickpeas with broth, pumpkin, honey and spices in a large
saucepan and place over medium-high heat until mixture comes to a boil.
Reduce to low and simmer for 15 minutes (discard cinnamon stick if using).
Adjust seasonings as needed.
3. While soup is cooking, place oil in another large pan over medium-low heat.
Add leeks and sauté until soft and translucent, 5 - 10 minutes.
(Substitute 1 1/2 cups chopped onion if you wish.)
4. Combine soup with leeks in a large tureen, mix well and serve.
Serves 4. Analysis per serving: 381 calories, 35g protein,
21g fat (3g saturated), 10g carbohydrates