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