Moroccan Butternut Squash and Chickpea Soup
by Irene Vlach
Ingredients
- 2 Tbsp huile d'olive
- 1 small oignon, chopped
- 2 carotte, peeled and diced
- 4 cup butternut squash, diced (1/2"), peeled (2lb)
- 2 Tbsp puree de tomate
- 1 tsp coriandre
- 1 tsp cumin, ground
- 1/2 tsp turmeric
- 1/4 tsp cannelle
- 1/8 tsp cayenne
- 4 cups bouillon de legume, or chicken
- 1 15oz can pois chiches, drained
- 1/4 cup cilantro, chopped
- poivre
Instructions
Put the oil in a large pot over medium-low heat. Add the onion and carrots and cook, stirring
occasionally, until starting to soften, about 10'. Add the squash, tomato paste, coriander,
Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low and
simmer, partially covered, for 15'. Add the chickpeas and simmer 5' longer, until the squash is
tender. Stir in the
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