Bright soup with pumpkin and chickpeas

The amount of ingredients is calculated on a five-liter pan. Try it, you will definitely like it!

Ingredients

• Beef (tenderloin, about 500 gr.)
• Potato (2 large tubers)
• Pumpkin (about 600-700 gr.)
• Chickpeas (400 gr.)
• Carrots (3 medium)
• Onions (2 large onions)
• Garlic (6-9 cloves depending on your preference)
• Chili pepper (1 pod)
• Olive oil (2-3 tablespoons)
• Greenery:
• Green onion
• Dill
• Parsley
• cilantro
• Spices:
• Salt
• Bay leaf
• Allspice peas
• Paprika
• Turmeric
• Nutmeg
• Cardamom
• Ground ginger (a little)
• Red ground pepper (optional)

Directions

1. Soak the chickpeas in cold water for 3-4 hours.
2. Cut the beef into small cubes. It is better that the beef is "clean", without fat.
3. Let's cook the beef. Salt the water right away. Once the water boils, rinse the soaked chickpeas and add them to the pot. Cook over low heat (we have 4 out of 9 on an electric stove) for about 1 hour until the chickpeas are softened (but not boiled!).
4. We cut the carrots into circles.
5. We put the carrots in a baking dish, sprinkle with olive oil, sprinkle with dried basil and put in an oven preheated to 180 degrees until golden brown and soft.
6. We cut the potatoes into large slices.
7. We cut the pumpkin into large pieces.
8. Onion cut into thin half rings.
9. Pour a little olive oil into the pan and begin to fry the onion under the lid until lightly transparent over low heat (we have 3 out of 9).
10. Cut the garlic into thin slices.
11. We clean the hot pepper from seeds and cut into half rings.
12. Add garlic and pepper to the translucent onion and simmer under the lid for another 6-8 minutes.
13. We take out the cooked carrots from the oven.
14. Add potatoes to meat and chickpeas, cook for 5 minutes.
15. Add pumpkin, cook for another 5-7 minutes. The pumpkin should not boil, but should retain its shape and become soft. Focus on the variety of your pumpkin: how soft, sweet, juicy it is. Our pumpkin was sweet.
16. Add carrots.
17. Add onion. Cook everything together for another 5 minutes.
18. Add all spices and cook for another 5 minutes.
19. Add chopped greens, mix everything gently, turn off the fire.
20. Let the soup cool down a bit.
21. Everything is ready, you can eat.
22. Hearty, but at the same time not heavy soup with chickpeas and pumpkin pleasantly pleases the eye with its appetizing colors.
23. Bon appetit!