Yield: 6 servings
|175 grams||Dried chickpeas; soaked overnight|
|1 \N||Vegetable stock cube|
|1 large||Bunc fresh coriander; chopped|
|1 large||Bunc fresh flat leaf parsley; chopped|
|1 bunch||Fresh mint; chopped|
|2 teaspoons||Ground cinnamon|
|1 teaspoon||Ground ginger|
|1 teaspoon||Ground cumin|
|1 teaspoon||Black pepper|
|1 teaspoon||Sea salt|
|500 grams||Tomato passata|
|2 \N||Mild onions; skinned and grated|
|2 tablespoons||Plain flour|
|150 millilitres||Cold water|
|2 tablespoons||Olive oil|
Drain the chick peas and put in a large pan with the vegetable stock. Bring the pan to boil, cover and simmer for 1 hour, until the chickpeas are soft.
Chop 3 tablespoons each of coriander, parsley and mint and reserve. Add cubed pumpkin and courgette (cut and seeded) and add to the stock and chickpeas. Heat some oil in a pan and sweat off the onions and spices (turmeric, cinnamon, cumin , pepper and ginger) for 8 minutes.
Add more oil and simmer the mix, add the flour and simmer for 2 minutes.
Add the chopped vegetables to the stock and chickpeas and allow to cook uncovered for 10 minutes, stirring.
Add 2-3 ladles of soup broth into the spicy onion pan, stirring constantly, which will help thicken the soup.
Add the onion mix to the soup pan, stirring gently for 2-3 minutes to get rid of the "floury" taste.
Add the fresh lemon and lime juice and the chopped fresh herbs and season well.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.