Butternut and chickpea soup


by Farzana Kumandan @sprinklesandspicect


1 tin chickpeas (rinsed and drained)
1 large Butternut (save some seeds)
1 onion
1 carrot
1 large sweet potato
½ red pepper
Handful celery and parsley
2 cloves garlic
2 tablespoons butter
1 tsp brown sugar
1 tsp cinnamon
1 tsp BBQ or Cajun chicken spice
1 teaspoon white pepper
1 cup fresh cream (added last)
Crushed chillies for garnish

Peel rinse and roughly chop up all the veg.

In a large pot, on a high heat, add the butter and once melted add all the veg and the chickpeas (save 2 tablespoons chickpeas aside)

Add in all the spices and braise until fragrant, golden brown and caramelized. You want to roast all the veg to release all the flavours.

Close the lid and reduce the heat allowing the veg to steam and sweat for a few minutes. Top with water and cook until all the veg is soft.

Once soft liquidise or use a stick blender and blend until smooth.

Once smooth add the fresh cream and simmer until it boils.

Serve by garnishing with air fried or pan roasted chickpeas and a sprinkle of crushed chillies.


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