Canola/soybean oil - 100 grams
Diced onion – 300 grams
Sliced garlic - 50 grams
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Chopped celery - 200 grams
Diced carrots - 300 grams
Large diced pumpkin - 500 grams
Canned chickpeas - 2 cans, drained and rinsed
Chopped parsley - a bunch
Chopped coriander - a bunch
6 liters of water
Salt - 25 grams
Black pepper - 5 grams
Turmeric - 5 grams
Fry the onion and garlic, add the carrots and celery, add the water, pumpkin, chickpeas, boil and cook.
About an hour over medium heat until the carrots soften.
Add the spices.
Add the greens at the end of cooking.
Taste, adjust flavor if necessary.
Serve with chopped cilantro.
