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