MOROCCAN PUMPKIN AND CHICKPEA SOUP

Pumpkin, chickpeas and a little spice equals a wickedly tasting soup.  I like to keep it pretty chunky as the textures work well and the flavours mingle perfectly.

Serves 4

500 g fresh pumpkin, diced into bite sized pieces

1 ½ cup cooked chickpeas

several small sprigs of fresh coriander, tied into a bouquet

2 Tbps oil

1 medium onion, sliced thinly

1 leek, washed and sliced thinly

2 cloves of garlic, finely chopped

1 litre vegetable or chicken stock

2 -3 tsp honey

1 cinnamon stick

Fresh grate of nutmeg

1 tsp ground coriander

1 tsp ground cumin

¼ tsp ginger

¼ tsp turmeric

salt and freshly ground pepper

Method

In a medium to large pot, cook the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the spices and cook for further minute or two, add the pumpkin, chickpeas, coriander stalks, stock, honey, and salt and pepper to taste.

Simmer for about 20 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick.

To add a little natural thickening simply use a potato masher and mash the ingredients together a few times to slightly amalgamate the soup.

Serve the soup with a sprinkling of fresh coriander leaves a grind or two of pepper.