Pumpkin Squash and Chickpea Soup with Fresh Coriander

In Moroccan and Tunisian Jewish kitchens, there are numerous versions of this hearty classic, a bean and pumpkin soup. Some cooks use dried favas or white beans instead of chickpeas. Some omit the greens altogether, and some add meat (see Sopa de Siete Verduras). This is a stick-to-your-ribs dish and can be a full meal when paired with bread or a salad.