Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas.


  • 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 1/2 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
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 8 ounces rice noodles
  • arils from 1 pomegranate

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


  • Heat an oversized soup pot over medium heat and add the oil. Once hot, add the garlic, ginger, metropolis pepper and inexperienced onions. Cook thirty seconds to one minute or till soft + scented.
  • Slowly stir within the chicken or vegetable each and so add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or till the pumpkin is fork tender. Add around 0.5 to 3/4 of the soup to a liquidiser or kitchen appliance and mix till fully sleek. come the soup to the pot.
  • Add the paste, soy sauce, fish sauce and coconut milk, stirring to mix. Add the broccoli and cook till tender, concerning 8-10 minutes.
  • Meanwhile, cook the rice noodles consistent with package directions.
  • Once the broccoli is tender, take away it from the warmth and stir within the cilantro + mint. Ladle the soup into bowls and add a giant few rice noodles. prime with fresh chickpeas (recipe below) and pomegranate arils. EAT UP!

Crunchy "Fried" Chickpeas

  • heat the kitchen appliance to 425 degrees F.
  • unfold the chickpeas out on a towel and dry them fully. Add the chickpeas to a baking sheet and toss with the vegetable oil, cinnamon, sugar, salt + pepper. Toss well to equally coat. Roast for twenty minutes and so stir the chickpeas around and roast another twenty minutes or till the chickpeas ar brunette and fresh. take away from the kitchen appliance and serve heat atop the soup. Save any leftovers for snacking later!


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