Kabocha & Chickpea Soup - Healthy Recipe | Ann Ogden Gaffney

Ingredients

• 3 tbsp olive oil
• 2 tsp cumin seed
• 2 cloves garlic, sliced
• 1 large onion, diced
• 3 x 1" strips lemon zest
• 1 small kabocha squash, washed, deseeded and cut into a large dice (see note about peel)
• 1 tbsp tomato concentrate
• ¼ cup white wine or verjus
• 5 ½ cups homemade chickpeas with their broth
• 4 cups Water or to cover
• 1 dried chipotle pepper(optional if using canned chickpeas)
• 1 stick small cinnamon stick
• 1 piece star anise.
• ½ lemon juice
• Salt and pepper to taste