Wednesday, July 11, 2012

Moroccan Pumpkin and Chickpea Soup

Last night I needed something to eat with my beautiful bread from the Himalaya Bakery in Daylesford. I was craving a thick, healthy, nourishing soup so decided to try my hand at Moroccan Pumpkin and Chickpea Soup. The result was a tasty and unusual take on your stock standard Pumpkin, and the chickpeas give it a really different texture and taste.

Moroccan Pumpkin and Chickpea Soup

1 small onion, chopped
1 clove of garlic, chopped
2 cups of butternut pumpkin, in large cubes
1 medium sized sweet potato, in large cubes
1 large carrot, chopped into slices
1 litre of chicken stock
1 teaspoon of cumin
1 teaspoon ground coriander
1/2 teaspoon of chilli powder
1 can of chickpeas, drained

Heat a little oil in a medium sized saucepan. Add onion and garlic and saute until soft. Add pumpkin, sweet potato, carrot, stock, cumin, coriander and chilli powder. Simmer for half an hour- mixture will reduce and become thicker. Add chickpeas and simmer for another five minutes. Process with a bar mix or food processer, season with salt and pepper to taste. Serve with a spoonful of natural yogurt if desired.

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