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Date: | Tue, 19 Dec 2006 09:19:36 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I just made this and it's delicious!
Moroccan Pumpkin Soup
2. c. canned chickpeas, drained and rinsed
8 c. chicken broth
4 c. cooked, mashed pumpkin (about 2 1/2 lbs) (I used canned pumpkin)
2-4 T. honey (I used just over 2 and it wasn't super sweet)
1/8 t. ground allspice
2 t. ground cinnamon or 1 stick
2 t. salt
2 leeks, white and light green parts only, chopped (or 1 1/2 c. chopped
onion) (I used dehydrated onion as I didn't have any fresh on hand)
3 T. olive oil
Ground pepper to taste
1. Combine chickpeas with broth, pumpkin, honey and spices in a large pan
(add dehydrated onion here, if using) and place over medium-high heat until
mixture comes to a boil. Reduce to low and simmer for 15 minutes (discard
cinnamon stick if using). Adjust seasons as needed.
2. While soup is cooking, place oil in another large pan over medium-low
heat. Add leaks or onions and sauté until soft and translucent, 5-10 minutes.
(Skip step if using dehydrated onion)
3. Combine soup with leeks or onions in a large tureen, mix well and serve.
Serves 4. Analysis per serving: 381 calories, 35g protein, 21g fat (3g
saturated), 10g carbohydrates.
Optional: The recipe doesn't call for a dollop of sour cream or plain
yoghurt on top but I think that would be a great addition.
Recipe courtesy of _www.pumpkinnook.com_ (http://www.pumpkinnook.com/)
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