Pumpkin & Chickpea Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Corn Oil,
3 medium: Onions, chopped
1/2 lbs: Dried Chickpeas, soaked overnight in water, drained and chopped in a food processor
2 lbs: Pumpkin, chopped
2 tbsp: Honey,
1/2 tsp: Salt,
1/4 tsp: White Pepper,
8 cup: Water,
2 tbsp: Flour, dissolved in
1/4 cup: 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
Source from luhu.jp
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
Source from luhu.jp