Moroccan Pumpkin and Chickpea Soup

by Annabel Langbein

Ingredients

2 tbsp olive oil
2 onions, finely chopped
1 tbsp coarsely grated fresh ginger
2 tbsp Moroccan spice mix
1kg pumpkin, peeled, cored and cut into chunks
400g can chickpeas,rinsed and drained (1½ cups cooked chickpeas)
6 cups water
1 vege stock cube or 2 tsp miso paste
400g can chopped tomatoes in juice
Salt and pepper to taste
¼ cup chopped coriander or parsley to garnish

Directions

Heat oil in a large pot and cook onion, ginger and spice mix over a medium heat until softened. (About 8 mins) Add all other ingredients except herb garnish Cover and simmer until pumpkin is very tender and starting to break up (about 20 mins) Adjust seasoning and stir through coriander or parsley Serve in heated bowls. The soup keeps in the fridge for 4-5 days and freezes well.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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