Pumpkin and chickpea soup

Description

Hearty and aromatic soup. If you are using dried chickpeas, simply soak them overnight in slightly warm water, then rinse in the morning, boil in fresh water until tender, and proceed with the soup recipe.

Instructions

1. 1

   Step 1

   1. In a heavy-bottomed pot, heat the olive oil and sauté the peeled and crushed garlic clove over medium heat for 1 minute. Add the cooked chickpeas, diced pumpkin flesh, and finely chopped parsley. Mix well and sauté for 1 minute over high heat.

2. 2

   Step 2

   2. Pour in 1-1.5 cups of hot water.

3. 3

   Step 3

   3. Bring the soup to a boil and simmer, covered, over low heat for 15–20 minutes. Mash part of the pumpkin with a fork. If necessary, add more water, and season with salt and pepper. Serve the soup with bread or croutons.

4. 4

   Step 4

   4. If you decide to add pasta, choose small-sized ones.

5. 5

   Step 5

   5. Add more water, bring to a boil, add the pasta and cook, stirring, until the pasta is done.

6. 6

   Step 6

   6. And here is a hot and delicious pumpkin and chickpea soup, ready to serve.