PUMPKIN AND CHICKPEA SOUP

1/2 pound dried chickpeas
water (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