Butternut soup with honeyed chickpeas

Name: Butternut soup with honeyed chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: African
Ingredients: 500 g butternut chopped; 2 garlic cloves; 1 fresh ginger; 1 tsp garam marsala; 1 onion medium; 4 yoghurt plain; 1 chickpeas tinned; 2 honey; 1 l stock vegetable or chicken; seasoning

4 servings Prep: 10 mins, Cooking: 30 mins

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A healthy and delicious butternut soup with a touch of spice.

By Food24 May 20 2011

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Ingredients (10)

500 g	butternut — chopped
2	garlic — cloves
1	fresh ginger
1 tsp	garam marsala
1	onion — medium
4	yoghurt — plain
1	chickpeas — tinned
2	honey
1 l	stock — vegetable or chicken
	seasoning

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Method:

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.