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Butternut soup with honeyed chickpeas

Recipe from: May 2011
butternut soup

Ingredients 10
Servings 4
Time 10 mins


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


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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