QUICK BUTTERNUT AND CHICKPEA SOUP
Tonight’s dinner served with flat bread with an olive oil and dukkah spread
Serves 4
2 tablespoons olive oil
1 red onion, roughly chopped
1 clove garlic, roughly chopped
1 teaspoon grated fresh ginger
1 teaspoon each of dried chill flakes, curry powder, cumin, dried coriander
1 tin chopped tomatoes
2 teaspoons sugar
2 cups chicken stock
3 cups peeled butternut cubes
1 tin chickpeas in water, drained
1 small tin coconut cream (about 150-200ml)
2 handfuls of fresh baby spinach leaves
Salt and freshly ground black pepper
Microwave the butternut in an ovenproof dish for about 8 minutes on high.
Meanwhile, over med-high heat, add the olive oil to a large pot. When it is hot, add the onion and cook gently for about 3 minutes. Turn the heat down if it starts to burn. Add in the garlic, ginger and all the spices and cook for a further 2-3 minutes.
Add in the tinned tomatoes and sugar, stir and simmer for 3 minutes. Add in the cooked butternut, the chickpeas and the chicken stock. Bring to the boil, and then turn down to a simmer for a further 15 minutes. Stir through the coconut cream, check for seasoning, and then add in the spinach leaves just before serving.
Serve in warmed soup bowls with fresh crusty bread on the side.
Recipe and photo: Elsabie Templeton
