Chickpea and Squash Soup

Cook the onion in a large pan in 2 tbsp of oil to soften. Add the garlic and 1 tsp of rosemary, then fry for 3 mins more. Tip ⅔ of the chickpeas into the pan and stir through the squash and cumin. Fry for 3 mins, pour in the stock and simmer for 10 mins. Add the lemon juice and plenty of seasoning, then blend until smooth.
While the soup is simmering, dry fry the remaining chickpeas for 3 mins, then add the remaining 1 tbsp of oil and fry for 2 mins to crisp. Add the remaining rosemary and a pinch of salt, cook for a minute more, then drain on kitchen paper. Divide the soup between bowls and top with the crispy chickpeas and some black pepper.

40 mins

4 serving

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