Using Regal Channa, Joel makes this velvety soup for jazz queen Vaughnette Bigford



3 tbsp oil

1 small onion, diced

4-5 cloves of garlic, crushed

1 tbsp fresh minced rosemary

1 tbsp fresh minced green seasonings

½ tsp crushed red pepper

1 tsp chili powder

1½ cups diced pumpkin

3 cans of chickpeas, drained

4 cups chicken broth

2 cups water

½ cup of cream

Juice of ½ lime

Salt and black pepper to taste



  1. In a stockpot, heat oil, add onion, garlic, rosemary, green seasoning, red pepper flakes, chili powder. Cook, stirring constantly for 1-2 minutes being careful to not let garlic burn.
  2. Add chickpeas, toss with garlic mixture and cook for another minute. Add the all purpose seasoning and a little salt and pepper.
  3. Add stock and water, bring to boil and allow to simmer for at least 15 - 20 minutes.
  4. Cool mixture a little. Puree the soup in batches until smooth. Return puree to stock pot, add cream and lime juice and mix well. Let soup reheat. Taste and adjust seasoning and serve.

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