Chickpea & Pumpkin Soup with Corn & Green Peas

          A bowl of piping hot soup is always welcome on a cold winter night and is just what you need to keep you warm from inside. So come lets enjoy this yummy and hearty soup with the goodness of some veggies like pumpkin, corn, green peas and boiled chickpeas. This one-pot wonder is both nutritious and healthy, loaded with fiber and proteins. 

• 1 cup chickpea (kabuli chana), boiled
• 1 cup pumpkin, chopped
• 1/2 cup corn 
• 1/2 cup green peas
• 2 tbsp. olive oil
• 2 bay leaves
• 1" cinnamon stick
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/4 tsp. pepper powder
• 1/4 tsp. dried oregano
• 2 cups stock 
• 1 tbsp. coriander leaves, chopped 

          Heat 1 tbsp. oil in a pan and sauté the pumpkin till it is tender. Drain and keep aside. Heat remaining oil and temper with cinnamon and bay leaves.

          Add the garlic and onion and stir fry till it turns translucent. Now add the stock and bring it to a boil.

          Now add the boiled chickpeas, cooked pumpkin, corn peas, salt and pepper powder. Simmer on a low flame and coarsely crush the contents with the ladle. 

          When done, switch off the lame and transfer to individual serving bowls. Serve, garnished with oregano and coriander leaves. 
          



Note - I have used frozen corn and green peas. If using fresh ones, you can parboil them before adding them to the boiling stock.