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.
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
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the turmeric, cumin, coriander, and cinnamon, and cook for another minute to toast the spices.
- Add the diced pumpkin and soaked chickpeas to the pot, then pour in the vegetable broth. Season with salt and pepper.
- 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.
- 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