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I have been making a Moroccan Middle Eastern Soup very Similar to this one for many years. People often like my Recipe. Enjoy!
  • ½ pumpkin, roasted (SEE NOTE 1)
  • 400g / 15 oz tinned chickpeas, drained and rinsed
  • 1 brown / yellow onion, diced
  • 1 ½ tablespoon olive oil
  • 500ml / 2 cups Vegetable stock, add more if you prefer a thinner soup
  • 1 teaspoon Moroccan spice blend, make your own or buy one (SEE NOTE 2)
Note: Ingredients may have been altered from the original.
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