Instructions

1. Peel the squash, then dice the flesh. Cut the carrot and broccoli into chunks. Finely chop the onion, garlic and ginger.
2. Heat a small amount of oil in a saucepan, then gently sauté the onion, garlic and ginger for about 5 minutes. You can add some chopped chilli or chilli flakes for a spicy version.
3. Meanwhile, roughly chop the tomatoes.
4. Add the spices to the softened onion, stir for a minute, then add the tomatoes. Stir again, then add the stock and the chopped vegetables. Bring to the boil and cook for 20 minutes.
5. Add the drained chickpeas, cook for 5 more minutes, then blitz the soup with a stick blender until you get a textured soup. You can add some fresh coriander leaves too and more stock, if needed.
6. Serve warm.