Crunchy Chick Pea Pumpkin Soup

Step 1

Before cooking, follow on-pack instructions to rinse and pick over uncooked peas. Soak overnight.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Crunchy Chick Pea Pumpkin Soup