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Just for the season: a recipe for chickpea and pumpkin soup that is a meal in itself | Israel Hayom

12/18/2023, 9:41:16 AM

Highlights: Cafe Greg's head chef, Elad Amsalem, shared with us his recipe for an indulgent soup from the chain's new winter menu. A nutritious and rich dish with touches of Moroccan cuisine, the soup is a meal in itself. The soup is served with hummus, parsley, carrots and coriander, and is served in a bowl with a scoop of chickpea and pumpkin soup. If you find a mistake in the article, please share it with us.


Cafe Greg's head chef, Elad Amsalem, shared with us his recipe for an indulgent soup from the chain's new winter menu • A nutritious and rich dish with touches of Moroccan cuisine

Recipe for chickpea and pumpkin soup

Components

  • 3 tablespoons canola/soybean oil (100g)
  • 2 medium onions cut into cubes
  • 1 tablespoon sliced garlic
  • 5 chopped celery stalks
  • 4 carrots cut into cubes
  • Pumpkin cut into large cubes (500g - about 4 cups)
  • Canned hummus - 2 boxes, filtered and washed
  • Bundle of chopped parsley
  • Bundle of chopped coriander
  • Water 6 liters (up to the height of the vegetables in the saucepan)
  • 3 teaspoons salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric

With influences from Moroccan cuisine, photo: Greg Cafe PR


Method of preparation

  • In a deep saucepan, heat the oil and fry the onions, garlic, carrots and celery lightly until golden brown.
  • Add the water to the height of the vegetables and boil.
  • Carefully add pumpkin and chickpeas, and cook for about 45 minutes over medium heat until the carrots are soft.
  • Add the spices, taste and correct flavors.
  • Add the greens after extinguishing the fire.
  • Serve with chopped coriander.

    Enjoy!
  • Wrong? We'll fix it! If you find a mistake in the article, please share with us

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