Butternut soup with honeyed chickpeas

Recipe from: May 2011
butternut soup

Ingredients 10
Servings 4
Time 10 mins

Ingredients

  • 500
    g
    chopped butternut
  • 2
    cloves garlic
  • 1
    small thumb ginger
  • 1
    tsp
    garam marsala
  • 1
    medium onion
  • 4
    Tbs
    plain yoghurt
  • 1
    tin chickpeas
  • 2
    Tbs
    honey
  • 1
    l
    good chicken stock or vegetable stock
  • Seasoning
 

Method

30 mins
 
Slice the onion roughly and grate the garlic and ginger.
Sauté the onion until soft and then add the ginger, garlic and garam marsala and cook for 5 minutes.
Add the butternut and toss for a few minutes.
Make the stock and add to the pot.
Bring to the boil and then turn down and simmer for 20 minutes.
To make the honeyed chickpeas:
Drain the chickpeas and place in a pan with the honey.
Toss until the chickpeas are nicely caramelised.
To serve:
Pour the soup into bowls.
Dollop a tablespoon of yoghurt on top of each bowl of soup and sprinkle over a tablespoon or 2 of chickpeas.
 

Read more on: butternut  |  soup
 

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