Pumpkin & chickpea soup | Recipe Cart | Recipe Cart

Ingredients

• 2 tbsp olive oil
• 1 leek, halved lengthways, thinly sliced
• 3 garlic cloves, crushed
• 3 tsp chopped fresh oregano
• 2 tsp Mexican chilli powder
• 1 tsp ground cumin
• 1L (4 cups) Massel vegetable liquid stock
• 1kg Butternut pumpkin, peeled, chopped
• 400g can chickpeas, rinsed, drained
• 2 cinnamon sticks
• 40g (1/2 cup) coarsely grated cheddar or Mexican-style cheese
• Sour cream, to serve
• Chopped fresh coriander, to serve