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

Name: 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)

www.nigella.com

This is a vegetable soup with Middle-Eastern flavours and, in place of the pasta that you'd cook for a traditional Italian minestrone, I use bulgur wheat.

Keywords

Autumnal
Winter
Comfort
Middle Eastern Inspired
Dairy Free
Egg Free
Nut Free
Vegan
Vegetarian

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