CHICKPEA AND TOMATO SOUP
6 servings

1 tb olive oil
1 cup of Sofrito (commercial sofrito will do well)
1 cup pumpkin, peeled and cubed
1 can of chickpeas, drained (I prefer Goya brand )
1 chicken stock cube
4 cups water
3 tomatoes well chopped
1/2 tsp ground cumin
1/4 tsp ground thyme
1/2 cup chopped cilantrillo

In a big stockpot heat the oil and sauté the pumpkin until brilliant in color. Add the chickpeas, stock cubes, water tomatoes, cumin and thyme. Heat to boiling point and cook at medium high for 12 to 15 minutes. Taste and adjust seasonings. Serve in individual soup bowls garnished with the cilantrillo.