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