Chunky butternut and chickpea soup – Food & Home Magazine

Name: 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; freshly ground black pepper; 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

www.foodandhome.co.za

Chunky butternut and chickpea soup with toasted seeds and flavorful spices. Perfect for a comforting meal.

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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
freshly ground black pepper
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