Chunky butternut and chickpea soup – Food & Home Magazine

Ingredients

• 1 butternut, peeled and diced (seeds reserved)
• 15ml (1 tbsp) cumin seeds
• 1 dried red chilli, crumbled
• olive oil, to drizzle
• 2 small red onions, peeled and finely chopped
• 2 celery sticks, trimmed and finely chopped
• 3 garlic cloves, peeled and finely chopped
• a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
• 1,5 litres chicken or vegetable stock
• 2 x 400g tins of chickpeas, drained
• 50g almond flakes
• 7,5ml (½ tbsp) fennel seeds
• 7,5ml (½ tbsp) sesame seeds
• 7,5ml (½ tbsp) poppy seeds
• sea salt and freshly ground black pepper, to taste
• zest of 2 lemons
• a few sprigs of fresh mint, leaves picked and chopped
• 10ml (2 tsp) – 15ml (3 tsp) harissa paste
• extra virgin olive oil