Recipe for Spicy Squash & Chickpea Soup

 SPICY SQUASH & CHICKPEA SOUP
                                                                         

Ingredients: 

• 1 tsp cumin seeds
• 2 tblsp olive oil (or chilli oil if you like it really spicy)
• 1 large leek, washed & roughly chopped
• 2 cloves garlic, very finely chopped
• 1 chillie finely chopped
• 5 sprigs fresh thyme or oregano
• 1 butternut squash, pumpkin or other squash peeled, seeded & chopped into small chunks
• 1 cinnamon stick
• 1 bay leaf
• 400ml chicken stock
• 220g cooked chickpeas
• Sea salt & black pepper

Method:

1. warm cumin seeds in a dry frying pan for a few minutes, then grind in a pestle & mortar
2. in large pan , heat olive oil.  Cook leeks over a low heat for a few minutes until softened
3. add garlic, chillie, oregano/ thyme & cumin.  Cook for 3 minutes
4. add squash, cinnamon stick, bay leaf
5. add stock.  Bring to the boil, then reduce heat to a simmer.
6. cook for about 15 minutes, or until squash is tender, but not mushy.
7. add chickpeas & seasoning.  Warm through & serve.

What else you need to know:

1. serve in deep bowls, with a little chilli oil & grated cheese on the top + some crusty bread.