Moroccan Pumpkin Soup L Hamraak Garagh Recipes

MOROCCAN PUMPKIN SOUP (L'HAMRAAK GARAGH)

Steps:

• Cover the chickpeas with water.
• Cover and allow to soak overnight.
• Drain.
• Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
• Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
• Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
• If using the cinnamon stick, discard it.
• If desired, transfer the soup to a blender and puree until smooth.
• Season to taste.
• Note: Sugar pumpkins are eating pumpkins.
• They are considerably smaller than ornamental carving pumpkins.
• For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.

MOROCCAN PUMPKIN AND HARISSA STEW

Steps:

• heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes.
• Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
• Add potatoes and bring to boil, simmer for another 10 minutes.
• Add pumpkin and baby corn and simmer for a further 5 minutes.
• Add peas and cherry toms and simmer for 5 minutes.
• Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
• Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
• Remove cinnamon and add the mint and coriander.
• Serve with cous cous or crusty bread.