Pumpkin, Sherry and Chickpea Soup
Ingredients
- 1 cup dried chickpeas, soaked overnight or 2 tins of cooked chickpeas, drained
- 800 grams pumpkin, peeled and cubed
- 4 tablespoons extra virgin olive oil
- 1 tablespoon cumin seeds, toasted and ground
- 2 red onions, finely diced
- 3 stalks celery, finely chopped
- 3 cloves garlic, chopped
- 1 red chilli, seeded and finely chopped
- 1 cinnamon stick
- 1 teaspoon sea salt
- ½ cup dry sherry
- 1 litre chicken or vegetable stock
Feta and Tahini Paste
- 100 grams feta, crumbled
- 1 tablespoon tahini
- 1 clove garlic, crushed
- zest of 1 lemon and juice of half
- ¼ cup water
- sea salt
- grilled ciabatta bread to serve
Instructions
- 1
Soup - If using dried chick peas, drain the soaked chickpeas, place in a saucepan and cover with cold water. Bring to the boil and simmer until tender, 1-2 hours depending on the freshness of the beans.
- 2
Soup - Preheat the oven to 200ºC.
- 3
Soup - Toss the pumpkin with 2 tablespoons of extra virgin olive oil and 2 teaspoons of the ground cumin. Season well, place on a lined baking tray and roast for 25 minutes or until tender.
- 4
Soup - Heat the other 2 tablespoons of olive oil in a saucepan and gently sauté the onions, celery, garlic, chilli, cinnamon and the remaining cumin until soft.
- 5
Soup - Add the sherry and bring to the boil then add the chicken stock, pumpkin and the chickpeas. Simmer gently for 30 minutes.
- 6
Feta Paste - Place the paste ingredients in a food processor and blend until smooth. Spread onto slices of grilled ciabatta.
- 7
To serve - Remove the cinnamon stick from the soup and taste for seasoning. Ladle into individual soup bowls and serve with the ciabatta.
