PUMPKIN AND CHICKPEA SOUP1/2 pound dried chickpeaswater (for soaking) 2 tablespoons corn oil 3 medium onions, chopped 2 pounds pumpkin, chopped 2 tablespoons honey 1/2 teaspoon salt 1/4 teaspoon white pepper 8 cups water 2 tablespoons flour 1/4 cup water (to dissolve flour) Soak chickpeas overnight in water to cover. WHEN READY TO COOK:Drain chickpeas, discard soaking liquid, and chop in a food processor; set aside. Heat oil in pan and stir-fry onions until they turn golden. Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes. Add 8 cups water, bring to a boil and cook over moderate heat for 30 minutes. Dissolve 2 tablespoons flour in 1/4 cup water. Add flour mixture to soup for thickening and simmer over low heat for 15 minutes more. Serve hot. Servings: 6 Source: Medford Mail Tribune, August 30, 1994
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