Spicy Pumpkin Chickpea Soup - VeggieBoards
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#1 Old 10-26-2010, 09:34 AM
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1 tsp canola oil

1 Tbsp minced garlic

1 Tbsp chili powder

1/2 tsp ground cumin

4 cup chick'n broth (I use 'Better than Boullion')

1 can chickpeas, drained & rinsed

1 can 15 oz. solid-pack pumpkin

optional: 1 cup corn kernels, canned or frozen

3/4 cup bottled salsa, to your liking (medium is best)

Garnish with your favorite sourcream and/or cheese

1. Heat oil in saucepan. Add garlic, chili powder and cumin. Stir over medium-low heat 1 min.

2. Add broth, increase heat, then stir in chickpeas, pumpkin, corn and salsa. Bring to a boil, reduce heat and simmer 10 mins to develop flavors.

Garnish & Enjoy!
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#2 Old 10-26-2010, 11:47 AM
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I would never think to put chickpeas in a soup, sounds intriguing.
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#3 Old 10-26-2011, 12:05 PM
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I don't know why i haven't reviewed this recipe yet, i've made it many times since you posted it. It is really good. I know it's a soup but since it has a chili flavor i like it with more solid stuff than as written; usually i add more chickpeas.

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Originally Posted by Pixie View Post

I would never think to put chickpeas in a soup, sounds intriguing.

you have been missing out! They are great in chilis and my host mom made this amazing chickpea noodle soup

A plastic hutch is no substitute for a mother. Replace dairy, not mothers.
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#4 Old 10-26-2011, 12:55 PM
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Chickpeas in soup is da bomb! Gives it a nice meaty texture.

AANNDD... all I need is a can of pumpkin and dinner will be served. This recipe sounds delicious.
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#5 Old 10-26-2011, 02:38 PM
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This looks soooo good!

The ones I pity are the ones who never stick out their neck for something they believe, never know the taste of moral struggle, and never have the thrill of victory. - Jonathan Kozol
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#6 Old 10-26-2011, 05:13 PM
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This does sound good!

Everybody is a genius, but if you judge a fish by its ability to climb a tree, it will spend its whole life believing that it is stupid...~Albert Einstein~
"Nothing tastes as good as kindness feels" - ~ElaineV~
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#7 Old 10-26-2011, 05:54 PM
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#8 Old 10-30-2011, 03:43 PM
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This was great. I couldn't find unchicken broth so I used veg broth. I admit reading it, it seemed a bit odd. I think I'm just used to pumpkin in sweet things with cinnamon and nutmeg, not as a main dish. But it's awesome. I was wondering what it would be like with cubed tofu. Thoughts? I hate to ruin an entire batch by tossing in tofu when it doesn't belong there.
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#9 Old 10-31-2011, 03:05 PM
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I wouldnt think tofu could ruin the taste because of all the other flavors, but the texture might be strange. Personally I probably wouldnt add the tofu because of the chickpeas, but I wouldnt hurt to try.
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#10 Old 10-31-2011, 07:03 PM
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I put extra firm silken tofu, cut into small cubes, in a curried butternut squash soup.
I cut them into about 1/2" cubes, and I think they work pretty well. Not sure if regular tofu would be as good, maybe use soft.
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#11 Old 11-13-2011, 01:20 PM
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I made this tonight, and enjoyed the taste, but found it to be really thin. Going to try it again with more pumpkin or less broth, and maybe toss in some carrots and red pepper too.

The ones I pity are the ones who never stick out their neck for something they believe, never know the taste of moral struggle, and never have the thrill of victory. - Jonathan Kozol
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