Spicy Chickpea And Butternut Squash Soup Recipes

BUTTERNUT SQUASH AND CHICKPEA SOUP

Steps:

• In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.
• Add turmeric, chili flakes and garlic and stir for about 1 minute.
• Add the rest of the ingredients, a pinch of salt and bring to the boil.
• Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.
• When the butternut squash is soft, remove the pot from the heat.
• Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.
• Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.

CHICKPEA AND BUTTERNUT SQUASH STEW

Steps:

• Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
• In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
• Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP

Steps:

• Heat olive oil and garlic in a large heavy stockpot.
• Sauté 1-2 minutes.
• Add onions, carrots and celery.
• Sauté 10-15 minutes.
• Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
• Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP

Steps:

• Heat a stockpot over medium high heat.
• Add olive oil, onion, carrots, celery, and garlic.
• Saute for 10 minutes.
• Add butternut squash and saute an additional 5 minutes.
• Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
• Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
• Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.

SPICY BUTTERNUT SQUASH AND CHICKPEA SOUP

Steps:

• Preparation: Peel and chop squash and onion. Crush Garlic Cloves De-seed and finely chop chilli Instructions: Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking. Add the chilli, garlic and spices, stir and cook for 15 seconds. Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat. Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender. Let it cool a little, blend, and then add the remaining chickpeas.

CHUNKY SQUASH & CHICKPEA SOUP RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Place squash, cumin and crumbled chilli on a baking tray. Drizzle with olive oil, mix together and place in the preheated oven. Roast 45 minutes until the squash is cooked through. Heat a large saucepan and pour in a splash of oil. Add the celery, garlic, parsley stalks and two-thirds of the onion. Cover and cook gently until softened. Drop in the roasted squash and let it sweat for a few minutes, then pour in the stock. Bring to a boil, turn down the heat and simmer 15 minutes. Add chickpeas and simmer 15 minutes more. Season soup well and, using a hand-held blender, whiz for a few seconds so it thickens, but there are still some chunky bits. Keep warm while you mix together the lemon zest, chopped parsley leaves and mint leaves. Chop the remaining onion until it's really fine, then mix into the zesty mixture. To serve, spoon half a teaspoon of harissa paste into each bowl. Divide the zesty herb mixture among the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted fennel seeds, sesame seeds, poppy seeds and almond flakes and finish with a drizzle of extra virgin olive oil.