Crunchy Chick Pea Pumpkin Soup
Directions
Before cooking, follow on-pack instructions to rinse and pick over uncooked peas. Soak overnight.
Drain and place in 4 cups of fresh water. Bring to boil and simmer for 30 minutes or until just tender.
Reserve 1/2 cup of cooked chick peas. Set aside.
Heat oil in a saucepan over medium-low heat. Cook onion, stirring, until soft. Add the celery, garlic, cumin and cinnamon and cook, stirring, for 30 seconds.
Add the stock and pumpkin. Season to taste. Bring to boil over high heat. Reduce to medium-low, cover and simmer for 20 minutes or until pumpkin is tender.
Add cooked chick peas and cook a further 5 minutes to warm through. Blend until smooth.
To make crunchy chick peas, place extra oil in a large fry pan. Add reserved cooked chick peas, paprika, coriander, cumin and salt. Pan fry, stirring, for 5-8 minutes or until golden.
Serve with sour cream, coriander and crunchy chick peas.
Nutritional facts: Chick Peas contain 3 x more folate per serve than kale.
- 1 1/2 cups McKenzie's Chick Peas
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 sticks celery, chopped
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp McKenzie's Ground Cinnamon
- 1 litre vegetable stock
- 1kg butternut pumpkin, peeled and chopped
- to taste McKenzie's Australian Natural Sea Salt
- to taste McKenzie's Whole Black Peppercorns Grinder
- 1 tbs olive oil, extra
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp cumin, extra
- 1/2 tsp McKenzie's Australian Natural Sea Salt, extra
- Sour cream, to serve
- Chopped coriander, to serve
