SPICY CHICKPEA SOUP WITH CORIANDER PESTO | SA Garden and Home

Ingredients

• 80ml olive oil
• 10 fresh sage leaves
• 30ml fresh coriander leaves, chopped
• 1 cup kale or spinach leaves, chopped
• 40ml shelled pistachio or macadamia nuts, dry roasted
• 60ml Parmesan cheese, finely grated
• salt and freshly milled black pepper, to taste
• 45ml olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 large carrot, peeled and chopped
• 10ml ground coriander
• 10–15ml harissa paste
• 500g butternut, cubed
• 1 (410g) can tomatoes, diced
• 15ml tomato paste
• 2 (410g) cans chickpeas, rinsed and drained
• 750ml vegetable or chicken stock
• 5ml oil
• 5ml paprika
• 80ml chickpeas (reserved from above)