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Moroccan Pumpkin Soup (L'hamraak Garagh)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)130.0633
Energy (kCal)1734.0998
Carbohydrates (g)141.1555
Total fats (g)73.9463
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garbanzo bean 1 cup dried 756.0 125.9 40.94 12.08
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    leek 3 - - - -
    chicken broth 8 cups 624.96 15.12 89.1072 20.9664
    pumpkin puree 6 cups peeled seeded diced canned - - - -
    honey 2 -4 tablespoons - - - -
    cinnamon 1 teaspoons ground - - - -
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999
    salt 1 teaspoon - - - -
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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