Moroccan Pumpkin and Chickpea Soup
by Annabel Langbein
Ingredients
2 tbsp olive oil
2 onions, finely chopped
1 tbsp coarsely grated fresh ginger
2 tbsp Moroccan spice mix
1kg pumpkin, peeled, cored and cut into chunks
400g can chickpeas,rinsed and drained (1½ cups cooked chickpeas)
6 cups water
1 vege stock cube or 2 tsp miso paste
400g can chopped tomatoes in juice
Salt and pepper to taste
¼ cup chopped coriander or parsley to garnish
This is a great local scheme, consistently an interesting range of high quality veg delivered every week. It’s great to have the opportunity to support the hard work of folk doing a great job for us all
— Mary-Anne Driscoll
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