Makes 6 Servings
INGREDIENTS
1 cup Dried Chickpeas
3 tbsp Vegetable Oil
3 Leeks, white and light green parts only
8 cups Vegetable Broth
4 cups Canned Pumpkin (not Pie Filling)
3 tbsp Honey
1 Cinnamon Stick
1/8 tsp Ground Allspice
1 tsp salt
Black Pepper,Freshly Ground
DIRECTIONS
- Cover the chickpeas with water.
- Cover and allow to soak overnight.
- Drain.
- Sauté the leeks in the oil over medium heat until soft and translucent, approximately 5-10 minutes.
- Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
- Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
- Discard the cinnamon stick.
- If desired, transfer the soup to a blender and purée until smooth.
- Season to taste and serve warm.
Like this recipe? Why not try one of these as well?
Rum Love Ribs
Lobster Paella
Miso-Glazed Salmon
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