Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 175 grams | Dried chickpeas; soaked overnight |
| 1 | Vegetable stock cube |
| 1 litre | Water |
| 1 large | Bunc fresh coriander; chopped |
| 1 large | Bunc fresh flat leaf parsley; chopped |
| 1 bunch | Fresh mint; chopped |
| 200 grams | Pumpkin |
| 200 grams | Courgettes |
| 1 teaspoon | Turmeric |
| 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 | Mild onions; skinned and grated |
| 2 tablespoons | Plain flour |
| 150 millilitres | Cold water |
| 2 | Lemons |
| 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.
Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.