Butternut and Chick Pea Soup With Bulgur Wheat | Nigella's Recipes | Nigella Lawson

Ingredients

• 2 x 15ml tablespoons regular olive oil
• 1 red onion (peeled and chopped)
• Maldon sea salt flakes (to taste)
• 1 butternut squash (peeled, de-seeded and chopped into 2cm / ¾in cubes)
• 1 clove garlic (peeled and finely grated or minced)
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 - 3 (total weight approx. 75g / 2½ oz) preserved lemons (finely chopped)
• 250 grams home-cooked chickpeas or drained weight from a jar or can
• 1½ litres mild vegetable stock
• 100 grams bulgur wheat
• chopped fresh coriander to serve (optional)