Pumpkin and Chickpea Soup
[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″][vc_column_text]Easy difficulty | Good source of vitamin C
Serves 4[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ el_class=”ingredients” width=”1/3″][vc_column_text]
Ingredients
400g canned chickpeas
½ a large pumpkin, diced
1 medium brown onion, diced
1 teaspoon minced garlic
4 cups reduced salt chicken stock
1 tablespoon olive oil[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ el_class=”method” width=”2/3″][vc_column_text]
Method
- Place onion, garlic and oil in a large saucepan over medium heat and cook until onion is soft.
- Add pumpkin and stock, bring to the boil and simmer for approximately 15 minutes or until pumpkin is cooked through.
- Add chickpeas and stir through.
- Using a stick blender or food processor blend soup until smooth. Return to the heat for a further 5 minutes.
- Serve with toast.
Smart tip
- Try roasting the pumpkin first for a more intense flavour.
