Recipe for Butternut and Chickpea Soup – with lovely warming Indian spices and coconut milk

800g butternut (or pumpkin), peeled and cubed
1-2 Tbsp olive oil
1 onion, roughly chopped
1 clove garlic, roughly chopped
1 tsp grated fresh ginger
1 tsp each of dried chill flakes, curry powder, cumin, dried coriander
1 tin chopped tomatoes
2 tsp sugar (or coconut sugar, or alternative healthy sweetener, to taste)
2 Cups chicken stock
1 tin chickpeas in water, drained
1 small tin coconut cream (about 150-200ml)
2 handfuls of fresh baby spinach leaves
Salt and freshly ground black pepper

How to
Boil the butternut in a large pot of salted water until cooked through but still firm, then drain and set aside.

Meanwhile, over med-high heat, add the olive oil to a large pot. When it is hot, add the onion, turn down to medium heat and cook gently for about 5 minutes. Add in the garlic, ginger and all the spices and cook for a further 2-3 minutes.

Add in the tinned tomatoes and sugar, stir and simmer for 3 minutes. Add in the cooked butternut, the chickpeas and the chicken stock. Bring to the boil, and then turn down to a simmer for a further 15 minutes. Stir through the coconut cream, check for seasoning, and then add in the spinach leaves just before serving.

Serve in warmed soup bowls with fresh pita breads on the side.

Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.

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