Moroccan Pumpkin and Chickpea Soup
by Annabel Langbein
Ingredients
2 tbsp olive oil
2 onions, finely chopped
1 tbsp coarsely grated fresh ginger
2 tbsp Moroccan spice mix
1kg pumpkin, peeled, cored and cut into chunks
400g can chickpeas,rinsed and drained (1½ cups cooked chickpeas)
6 cups water
1 vege stock cube or 2 tsp miso paste
400g can chopped tomatoes in juice
Salt and pepper to taste
¼ cup chopped coriander or parsley to garnish
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
— Karen
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