Chickpea and Squash Soup
Chickpea and Squash Soup



  • 3 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 3 tsp chopped rosemary
  • 400g tin of chickpeas, drained
  • 350g diced butternut squash or similar
  • 1 tsp cumin
  • 1 litre veg stock
  • ½ lemon, juice only
  • 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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