Chunky Squash & Chickpea Soup Recipe - (4.3/5)

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, divided
• 2 small red onions, peeled and finely chopped, divided
• 6 1/4 cups organic chicken or vegetable stock
• 2 (14-ounce) cans chickpeas, drained
• Sea salt
• Freshly ground black pepper
• Zest of 2 lemons
• A few sprigs fresh mint, leaves picked and chopped
• Harissa paste
• 1/2 tablespoon fennel seeds, toasted
• 1/2 tablespoon sesame seeds, toasted
• 1/2 tablespoon poppy seeds, toasted
• 1/2 cup almond flakes, toasted
• Extra virgin olive oil