Pumpkin Squash and Chickpea Soup with Fresh Coriander

Name: Pumpkin Squash and Chickpea Soup with Fresh Coriander (Soupe Scourge Rouge et Pois Chiches à la Coriandre)
Yield: Serves 6 to 8
Cuisine: Lebanese
Ingredients: 8 cups chicken broth; ¼ cup chopped fresh coriander (cilantro); salt and freshly ground pepper to taste; 1 large onion, chopped; leaves from 1 or 2 bunches swiss chard, cut into strips (reserve stems for another dish); 2 pounds butternut squash or pumpkin, peeled and cut into 1-inch cubes; 1 carrot, chopped; 2 cups dried chickpeas, soaked overnight and drained; sugar to taste (optional); ½ teaspoon ground cinnamon

Soupe Scourge Rouge et Pois Chiches à la Coriandre

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

In Moroccan and Tunisian Jewish kitchens, there are numerous versions of this hearty classic, a bean and pumpkin soup. Some cooks use dried favas or white beans instead of chickpeas. Some omit the greens altogether, and some add meat (see Sopa de Siete Verduras). This is a stick-to-your-ribs dish and can be a full meal when paired with bread or a salad.