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Chunky squash and chickpea soup
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Total Time:
1 hour 40 minutes
Vibrant North African spiced butternut squash soup.
Ingredients:
  • 1 butternut squash peeled and diced, reserving the seeds
  • 1 tablespoon cumin seeds
  • 1 dried red chilli crumbled
  • olive oil
  • 2 sticks celery trimmed and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • a few sprigs of fresh flat-leaf parsley leaves picked and chopped, stalks finely chopped
  • 2 small red onions peeled and finely chopped
  • 1.5 litres organic chicken or vegetable stock
  • 2 x 400 g tinned chickpeas drained
  • 50 g almond flakes
  • ½ tablespoon fennel seeds
  • ½ tablespoon sesame seeds
  • ½ tablespoon poppy seeds
  • sea salt
  • freshly ground black pepper
  • 2 lemons zest of
  • a few sprigs of fresh mint leaves picked and chopped
  • harissa paste
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Spread squash, cumin, and crumbled chili on a baking tray. Drizzle with olive oil, toss, and roast for 45 minutes until squash is cooked. In a saucepan, heat oil, then sauté celery, garlic, parsley stalks, and two-thirds of the onion covered until softened. Add roasted squash, sweat briefly, then pour in stock and simmer for 15 minutes. Add chickpeas and simmer another 15 minutes. In a separate pan, toast squash seeds, almonds, fennel, sesame, and poppy seeds in olive oil until golden. Season the soup, blend briefly, then keep warm. Mix lemon zest, parsley, mint, and finely chopped onion. Serve by adding harissa paste to each bowl, topping with herb mixture, soup, and toasted seeds and almonds. Finish with a drizzle of olive oil.

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