A few months ago I posted a recipe for Moroccon Lamb Soup, I have adapted this recipe for a vegetarian one. This has pumpkin, potato, spinach, lentils, chickpeas and is flavoured with turmeric, paprika and ginger. The results? Perfect!
Chock full of nutrients, this can be eaten as a stoup (how I like it) or more water added for a more soupy texture. This made a large quantity to enable freezing of some but could easily be halved.
500 g pumpkin, chopped
2 brown onions, chopped
2 carrots, diced
2 potatoes, cubed
good bunch of baby spinach…2 – 3 cups
5 cloves garlic
1 can tomatoes including juice, or fresh
400 g tin chickpeas, or cooked
1 cup brown lentils
Vegetable stock of choice, 10 – 12 cups water
2 tsp each paprika and turmeric
1 1/2 tsp each black pepper and ginger
Salt to taste – 11/2 – 2 tspns
Pour a little olive oil in the base of very large pan and saute onions, garlic and carrots with the spices gently till soft. Add all other ingredients except chickpeas and spinach and cook for 1 1/2 hours, keeping an eye on the water level as I needed to add more a couple of times. Add the chickpeas after 1 1/4 hours, check seasonings, and add the spinach just a couple of minutes before serving.
This was actually very cheap to make, using most of the vegetables from the garden and frozen cooked chickpeas I by in bulk. The pumpkin base and spices makes this dish but this is something that could easily be adapted to use what is available/ cheap at the time.