Pumpkin And Chickpea Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Kooknet, Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | T | Corn Oil |
| 3 | Onions, chopped | |
| 1/2 | lb | Dried Chickpeas, soaked |
| overnight in water | ||
| drained | ||
| and chopped in a food | ||
| processor | ||
| 2 | lb | Pumpkin, chopped |
| 2 | T | Honey |
| 1/2 | t | Salt |
| 1/4 | t | White Pepper |
| 8 | c | Water |
| 2 | T | Flour, dissolved in |
| 1/4 | c | Water |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: <1mg
Sodium: 718.3mg
Potassium: 510.6mg
Carbohydrates: 25g
Fiber: 6.7g
Sugar: 13.3g
Protein: 3.8g