Pumpkin and Chickpea Soup

2 tb Corn Oil

3 md Onions -- chopped

1/2 lb Dried Chickpeas -- soaked

-overnight in water, drained -and chopped in a food -processor 2 lb Pumpkin -- chopped

2 tb Honey

1/2 ts Salt

1/4 ts White Pepper

8 c Water

2 tb Flour -- dissolved in

1/4 c Water

Heat oil in pan and stir-fry onions until they turn golden. Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes. Add water, bring to a boil and cook over moderate heat for 30 minutes. Add flour mixture for thickening and simmer over low heat for 15 minutes more. Serve hot. Source: Medford Mail Tribune, 30 August 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA