Spicy Butternut and Chickpea Soup - Sarah Graham Food

Ingredients

• 800g butternut (or pumpkin), peeled and cubed
• 1-2 Tbsp olive oil
• 1 onion, roughly chopped
• 1 clove garlic, roughly chopped
• 1 tsp grated fresh ginger
• 1 tsp each of dried chill flakes, curry powder, cumin, dried coriander
• 1 tin chopped tomatoes
• 2 tsp sugar (or coconut sugar, or alternative healthy sweetener, to taste)
• 2 cups chicken stock
• 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