Butternut soup with honeyed chickpeas

Butternut soup with honeyed chickpeas




500g       chopped butternut

2              cloves garlic

1              small thumb ginger

1 tsp      garam marsala

1              medium onion

4 Tbs      plain yoghurt

1 tin       chickpeas

2 Tbs      honey

1 l            good chicken stock or vegetable stock




Slice the onion roughly and grate the garlic and ginger.

Sauté the onion until soft and then add the ginger, garlic and garam marsala and cook for 5 minutes.

Add the butternut and toss for a few minutes.

Make the stock and add to the pot.

Bring to the boil and then turn down and simmer for 20 minutes.

To make the honeyed chickpeas:

Drain the chickpeas and place in a pan with the honey.

Toss until the chickpeas are nicely caramelised.


To serve:

Pour the soup into bowls.

Dollop a tablespoon of yoghurt on top of each bowl of soup and sprinkle over a tablespoon or 2 of chickpeas.



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