Butternut Squash ChickPea Soup Recipe - Levana Cooks

Ingredients

• 1 cup dried chick peas, soaked overnight in cold water and rinsed, reserved
• 1/3 olive oil
• 2 large onions, quartered
• 1/4 cup brown sugar
• 1 medium size butternut squash, or 1 medium kabocha squash, about 3 1/2 pounds, seeded and cut in 1" squares
• 3 quarts (12 cups) water
• 2 good pinches saffron
• 2 teaspoons turmeric
• 1 tablespoon ground ginger
• Salt to taste
• 1 tablespoon cinnamon
• 1/2 teaspoon ground cloves
• 1 pinch nutmeg
• Ground pepper to taste
• Garnish: 1/2 cup toasted pumpkin seeds, optional.
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