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Pumpkin and Chickpea Soup Recipe

Sat Oct 22, 2011 2:31 pm

Pumpkin and Chickpea Soup:
2 Tablespoons corn oil
3 medium onions, chopped
1/2 lb dried chickpeas, soaked overnight in water, drained and chopped in a food processor
2 lb pumpkin, chopped
2 Tablespoons honey
1/2 teaspoon salt
1/4 teaspoon white pepper
8 cups water
2 Tablespoons flour, dissolved in 1/4 cup water

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.

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