Ingredients
1 c dried navy beans, soaked overnight and drained
1 c cup chickpeas, soaked overnight and drained
1 T cold-pressed olive oil
6 c water
3 medium onions, chopped
4 cloves garlic, minced
4 medium tomatoes, chopped, or one 15 oz. can diced tomatoes
2 c raw pumpkin, peeled and cut into 1/2-inch cubes
3 t harissa (buy it at middle eastern stores or make it yourself)
1 t paprika
2 t turmeric
salt, pepper, and dulse powder to taste
parsley, for garnish (optional)
Directions
To cook the beans, place the drained beans and chickpeas into the pressure cooker with the water. Bring to high pressure and cook for 12 minutes. Allow pressure to come down naturally. (On the stove-top, cook until the beans are soft, adding more water as necessary. Allow about 2 hours for this.)
While the beans are cooking, heat the olive oil in a soup pot and saute the onions until they are beginning to brown. Stir in the garlic and tomatoes, and cook for another 10 minutes ( 5 minutes for canned tomatoes). Add the tomato mixture, pumpkin, harissa, and seasonings to the beans, and bring to a boil. Cover and cook over medium heat until pumpkin is very tender, about 30 minutes. Add more water if necessary. Serve sprinkled with parsley.
