Pumpkin and Chickpea Soup (Harira Bil-Qara)

Harira Bil-Qara is a traditional Libyan soup made with pumpkin and chickpeas, simmered in a flavorful broth of spices and herbs. This hearty and nutritious soup is perfect for the colder months and is a staple in Libyan cuisine.

Pumpkin and Chickpea Soup (Harira Bil-Qara)

Ingredients

  • 1 small pumpkin, peeled and diced
  • 1 cup dried chickpeas, soaked overnight
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Instructions

  1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Stir in the turmeric, cumin, coriander, and cinnamon, and cook for another minute to toast the spices.
  3. Add the diced pumpkin and soaked chickpeas to the pot, then pour in the vegetable broth. Season with salt and pepper.
  4. Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour, or until the pumpkin and chickpeas are tender.
  5. Once the soup is ready, adjust the seasoning if needed and serve hot, garnished with chopped fresh cilantro.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
35g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Harira Bil-Qara is best served with warm crusty bread or alongside a fresh salad for a complete meal.

Tips & tricks

For a creamier texture, you can blend a portion of the soup before serving.

Cost

$10