🫙 From the Spice Rack

Pumpkin and Chickpea Soup

Name: Pumpkin and Chickpea Soup
Ingredients: 2 tbsp corn oil; 3 medium onions -- chopped; 1/2 lb dried chickpeas -- soaked; 2 tbsp honey; 1/2 tsp salt; 1/4 tsp white pepper; 8 cup water; 2 tbsp flour -- dissolved in

2 tb Corn Oil 3 md Onions -- chopped 1/2 lb Dried Chickpeas -- soaked -overnight in water, drained -and chopped in a food -processor 2 lb Pumpkin -- chopped 2 tb Honey 1/2 ts Salt

maineasy

Ingredients8 items

Ingredients

2tbsp corn oil
3medium onions -- chopped
1/2lbdried chickpeas -- soaked
2tbsp honey
1/2tsp salt
1/4tsp white pepper
8cup water
2tbsp flour -- dissolved in

Directions

1
2 tb Corn Oil 3 md Onions -- chopped 1/2 lb Dried Chickpeas -- soaked -overnight in water, drained -and chopped in a food -processor 2 lb Pu
2
Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes
3
Add water, bring to a boil and cook over moderate heat for 30 minutes
4
Add flour mixture for thickening and simmer over low heat for 15 minutes more
5
Serve hot
6
Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

✨ Treasure your own version of this recipe ← Back to explore