Moroccan Pumpkin Soup L Hamraak Garagh Recipes

Steps:

• Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
• Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
• Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
• To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

Steps:

• Cover the chickpeas with water.
• Cover and allow to soak overnight.
• Drain.
• Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
• Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
• Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
• If using the cinnamon stick, discard it.
• If desired, transfer the soup to a blender and puree until smooth.
• Season to taste.
• Note: Sugar pumpkins are eating pumpkins.
• They are considerably smaller than ornamental carving pumpkins.
• For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.

Steps:

• Brown meat and onion together. Add meat and onion to large pot with black beans after they have finished soaking and have been drained and rinsed. Add remaining ingredients except cilantro.
• Cover and simmer for 2-3 hours on low heat, maintain a light bubbling and simmer until black beans are soft. Stir occasionally. Adjust the seasonings to your liking.
• Garnish with cilantro and serve with tortilla chips.

Steps:

• heat the oil in a large pan. Fry onion and garlic bulb for 5 minutes.
• Add canned tomatoes, harissa, cinnamon and stock. Bring to boil, cover and simmer for 10 minutes.
• Add potatoes and bring to boil, simmer for another 10 minutes.
• Add pumpkin and baby corn and simmer for a further 5 minutes.
• Add peas and cherry toms and simmer for 5 minutes.
• Remove the bulb and carefully remove the flesh and mash well. Add mash back into pan.
• Season if desired. Mix cornflour with 2 tbsp water and add to pan. Bring to boil and stir until thickened.
• Remove cinnamon and add the mint and coriander.
• Serve with cous cous or crusty bread.