CHUNKY SQUASH & CHICKPEA SOUP RECIPE - (4.3/5)
Provided by winefoot
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F. Place squash, cumin and crumbled chilli on a baking tray. Drizzle with olive oil, mix together and place in the preheated oven. Roast 45 minutes until the squash is cooked through. Heat a large saucepan and pour in a splash of oil. Add the celery, garlic, parsley stalks and two-thirds of the onion. Cover and cook gently until softened. Drop in the roasted squash and let it sweat for a few minutes, then pour in the stock. Bring to a boil, turn down the heat and simmer 15 minutes. Add chickpeas and simmer 15 minutes more. Season soup well and, using a hand-held blender, whiz for a few seconds so it thickens, but there are still some chunky bits. Keep warm while you mix together the lemon zest, chopped parsley leaves and mint leaves. Chop the remaining onion until it's really fine, then mix into the zesty mixture. To serve, spoon half a teaspoon of harissa paste into each bowl. Divide the zesty herb mixture among the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted fennel seeds, sesame seeds, poppy seeds and almond flakes and finish with a drizzle of extra virgin olive oil.
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- Preheat your oven to 400 degrees. Slice your delicata squash in half lengthwise and de-seed it. Place it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place face down on the baking sheet. Roast for 30 minutes or until fork tender.
- In a bowl, toss your chickpeas with olive oil, garlic powder, onion powder and cayenne until evenly coated. Place on another baking sheet and roast at the same time as the squash for 20 minutes. Flip the chickpeas halfway to make sure they don't burn.
- While everything is roasting, slice your onion into long thin slices. Mince your garlic. Add a generous amount of olive oil to a large skillet and cook your onions until delicious and caramelized - about 5-10 minutes. Add your garlic once the onions are done and cook until fragrant. Set aside.
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