Ingredients
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1 cup dried garbanzo beans
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3 tablespoons vegetable oil
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3 leeks, white and light green part only or 2 large onions
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8 cups chicken broth or 8 cups vegetable broth
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6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
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2 -4 tablespoons honey
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1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
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1 teaspoon salt
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fresh ground pepper
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1 cinnamon sticks or 2 teaspoons ground cinnamon
Instructions
- Cover the chickpeas with water.
- Cover and allow to soak overnight.
- Drain.
- Saute 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.
- If using the cinnamon stick, discard it.
- If desired, transfer the soup to a blender and puree until smooth.
- Season to taste.
- Note: Sugar pumpkins are eating pumpkins.
- They are considerably smaller than ornamental carving pumpkins.
- For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.