FRIJE

Instructions

• 1.   Preheat the oven to 210 degrees and bring 350 ml of water per person to a boil. Meanwhile, slice the onion. Remove the seeds and slice the red chili pepper.
• 2.   Cut the pumpkin into quarters. Remove the seeds and cut it into small pieces. It is not necessary to peel it. Drain the chickpeas in a colander, then rinse them under the tap.
• 3.   In a soup pot, heat the olive oil and sauté the onion and chili pepper for 1 minute over medium-high heat. Add the pumpkin, cumin, and half of the chickpeas, then sauté for 4 minutes.
• 4.   Crumble the bouillon cube over the pot, add 350 ml of boiling water per person, and bring to a boil covered. Let simmer for 15 minutes.
• 5.   Meanwhile, on a baking sheet lined with parchment paper, mix the remaining chickpeas with honey, then bake for 15 minutes.
• 6.   Add the bread during the last 5 minutes. Finely chop the mint leaves.
• 7.   Remove from heat, add the red wine vinegar, and blend using an immersion blender. Season with salt and pepper. Add a little boiling water if you want to thin the soup.
• 8.   Serve the soup in bowls, then garnish with the roasted chickpeas, mint, sour cream, and olive oil. Serve with bread.

Nutritional information *