Spicy butternut squash and chickpea soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 137.2
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 876.6 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.1 g
- Protein: 4.8 g
View full nutritional breakdown of Spicy butternut squash and chickpea soup calories by ingredient
Introduction
A nice hearty soup for a cold winter's evening. I modify this recipe by cooking up 2 rashers sliced smoked bacon in the pot, cooking the onions down in the fat. Also does nicely with chopped roast gammon added for non-vegetarian winter fare. A nice hearty soup for a cold winter's evening. I modify this recipe by cooking up 2 rashers sliced smoked bacon in the pot, cooking the onions down in the fat. Also does nicely with chopped roast gammon added for non-vegetarian winter fare.Number of Servings: 6
Ingredients
-
1 Butternut Squash
2 Teaspoons Cumin
1 Onion
1 Teaspoon Cinnamon
1 Red Chilli
2 Garlic Cloves
1 tin Chopped Tomatoes
850 mililiter Vegetable stock (1.5 pints)
1 tin Chickpeas
salt and pepper to taste
Directions
Preparation:
Peel and chop squash and onion.
Crush Garlic Cloves
De-seed and finely chop chilli
Instructions:
Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
Add the chilli, garlic and spices, stir and cook for 15 seconds.
Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.
Let it cool a little, blend, and then add the remaining chickpeas. Bring back up to heat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user WITCHYMUMMY.
Peel and chop squash and onion.
Crush Garlic Cloves
De-seed and finely chop chilli
Instructions:
Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
Add the chilli, garlic and spices, stir and cook for 15 seconds.
Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.
Let it cool a little, blend, and then add the remaining chickpeas. Bring back up to heat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user WITCHYMUMMY.
