Moroccan Pumpkin Soup with Chick-peas in Massachusetts
Nutrition
Calories: 301 kcalCarbohydrates: 43 gProtein: 22 gFat: 14 gSaturated Fat: 8 gCholesterol: 24 mgSodium: 248 mgFiber: 10 gSugar: 13 gVitamin A: 247.525 IUCalcium: 94 mgIron: 9 mg
Ingredients
- 12 oz chick-peas
- 2 lbs pumpkin or butter nut or calabaza squash peeled and cut in chunks
- 1 whole onion peeled and quartered
- ½ lb stewing beef cut into 2-inch chunks
- 8 cups water or to cover
- 2 tsp cinnamon or to taste
- 2 cups chicken vegetable soup chunky, canned
- 2 tbsp sugar or to taste
Instructions
- Drain the chick-peas and peel off the outer skin.
- In a soup pot mix the squash, chick-peas, onion, and beef and cover with the water. Simmer, covered, for 2 hours or until the meat is soft enough to eat.
- Add the cinnamon, chicken soup, and sugar. Blend, but do not pur3/4e, all the ingredients in a food processor. Adjust the seasoning to taste. Reheat and serve. If the soup is too thick, add more water when reheating.