Spicy pumpkin soup with crunchy chickpeas

halfbakedharvest.com

Jan Sessions

1 tablespoon sesame oil

2 cloves garlic minced or grated

1 inch fresh ginger grated

1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)

2 green onions chopped

3 ½ cups chicken or vegetable broth

1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)

1 tablespoon rounded creamy peanut butter

2 tablespoons soy sauce

1 tablespoon fish sauce

1 (14 ounce) can unsweetened coconut milk

1 large bunch broccolini stems trimmed

½ cup fresh cilantro chopped

¼ cup fresh mint chopped

8 ounces rice noodles

arils from 1 pomegranate

subheading: CRUNCHY "FRIED" CHICKPEAS:

2 (15 ounce) cans chickpeas drained + rinsed

3 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon brown sugar

salt + pepper to taste

Directions at halfbakedharvest.com

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