date:May 05, 2014
Ingredients
2 tablespoons olive oil
1 leek, halved lengthways, thinly sliced
3 garlic cloves, crushed
3 teaspoons chopped fresh oregano
2 teaspoons Mexican chilli powder
1 teaspoon ground cumin
1L (4 cups) vegetable stock
1kg Butternut pumpkin, peeled, chopped
400g can chickpeas, rinsed, drained
2 cinnamon sticks
40g (1/2 cup) coarsely grated cheddar or Mexican-style cheese
Sour cream, to serve
Chopped fresh coriander, to serve
Method
1