by Sarah Steimer
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 3 cups chickpeas (two 15-ounce cans)
- 2 cups pumpkin puree
- 6 cups chicken or vegetable stock
- 2 tablespoons tomato paste
- salt and pepper
- 2 tablespoons chopped cilantro or flat-leaf parsley
- 2 teaspoons of hot sauce (I used Sriracha sauce)
In a Dutch oven or other heavy pot sauté the onion and garlic in olive oil until soft. Add the cumin a cook for a few more minutes, then add the chickpeas.
Add the pumpkin puree, stock, tomato paste and salt and pepper. Bring the mixture to a boil then let simmer for 15 minutes.
Transfer the mixture to a blender (unless you have an immersion blender) and blend until smooth. Place back into the pot and add the cilantro or parsley and the hot sauce. Simmer for a few minutes more.
Makes 8 servings.
Recipe adapted from: Local Kitchen
Excellent flavors.