Spiced pumpkin and chickpea soup

Spiced pumpkin and chickpea soup

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
40 mins
Photographer
Gorta Yuuki

I love pulses and add them to recipes wherever possible. They help keep you fuller for longer. I always keep a tin of chickpeas in the cupboard. It’s a quick way to make a dish more hearty.

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, diced
2 celery stalks, diced
1 leek, diced
400g pumpkin, peeled and diced
1 potato, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons harissa paste
750ml vegetable or chicken stock
salt and freshly ground black pepper
400g tinned chickpeas, rinsed and drained
2 tablespoons chopped coriander leaves

Method

  1. Heat a large heavy-based saucepan over medium heat. Add a splash of oil, the onion, celery and leek and cook for 5 minutes, stirring often, until softened.
  2. Add the pumpkin and potato and cook for a further 5 minutes, stirring often. Add the spices and harissa and cook for 2–3 minutes, stirring often, until fragrant.
  3. Add the stock and bring to the boil, then season with salt and pepper. Reduce the heat to a simmer, cover the saucepan and cook for 20 minutes, or until the pumpkin is tender. Purée the soup and strain into a clean saucepan.
  4. Return the soup to the boil, then stir through the chickpeas and coriander. Check the seasoning and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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