Cooking Recipe Pumpkin & Chickpea Soup
Recipe Ingredients
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
1/4 ts
White Pepper
8 c
Water
2 tb
Flour; dissolved in
1/4 c
Water
Directions
Heat oil in pan and stir-fry onions until they turn golden. Add
chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over
moderate heat for 5 minutes. Add water, bring to a boil and cook over
moderate heat for 30 minutes. Add flour mixture for thickening and
simmer over low heat for 15 minutes more. Serve hot.
Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA