Spiced Butternut Squash and Chickpeas Soup
When the cold sets in, I find nothing more comforting than a nice mug or bowl of hearty soup. This Middle-Eastern style spiced butternut Squash and chickpea soup is warming, tasty and very healthy – perfect for those chilly evenings! It’s also ideal for the winter festivities and parties. Serve with some wholesome rolls.
Ingredients
Method
- Peel the carrots and butternut squash, then cut them into 3cm chunks.
- Peel and finely chop the onion and garlic.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook over low heat for 8 minutes, stirring occasionally. Add the carrot and cook for another 5 minutes.
- Add the squash, tomato paste and spices. Stir for a minute or so to coat the vegetables well. Add the stock and bring to the boil.
- Reduce the heat and simmer (covered) for 15 minutes. Add half the chickpeas and simmer for 5 more minutes. Turn off the heat and add the coriander leaves.
- Process with a hand-held blender until you get a smooth, velvety soup.
- Stir in the remaining chickpeas and the lemon juice. Season with freshly ground pepper to your liking. Heat it up again until it starts simmering.
- Serve with some chopped mint or coriander leaves scattered on top.