1. Cover the chickpeas with water. 2. Cover and allow to soak overnight. 3. Drain. 4. Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes. 5. Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan. 6. Cover and simmer until the chickpeas are tender, about 1 1/4 hours. 7. If using the cinnamon stick, discard it. 8. If desired, transfer the soup to a blender and puree until smooth. 9. Season to taste. 10. Note: Sugar pumpkins are eating pumpkins. 11. They are considerably smaller than ornamental carving pumpkins. 12. For Vegan option do not use honey. And for Vegetarian do not use Chicken broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
