Curried Chickpeas with Butternut Squash Soup

I made this soup for a vegan special yesterday, for about 15+ servings over a hot plate. Comfort food :)

Ingredients: Onion - 1, chopped into small pieces; Diced Tomatoes - 2 cans; Butternut squash puree (from imagine) - 3 packs;  Carrot -  2 diced; Chickpeas - 1 large can; Salt & pepper - to taste; Curry Powder - 3 tbsp; Paprika - 1 tbsp; Coriander + Cumin Powder - 2 tbsp. 

• In a pot, add olive oil and once hot, add the onions and saute till translucent. Season with salt & pepper
• Add the carrots, cook for a few more minutes. Add the chickpeas, tomatoes.
• Saute for a couple of minutes, add the spices. Cook about 10 minutes or so till the veggies are tender.
• Add the squash puree. Simmer for about 10 minutes and adjust the seasoning.
• I used a hand blender to puree part of the soup and left about 1/2 of it chunky. Serve with warm bread!

Cookie Time

I will be visiting my brother and a few friends this weekend and made a bunch of cookies today to take with me. My brother wanted chocolate chips in the cookies and so here are delicious White chocolate almond raisin coconut cookies with oats! Quite a mouthful :) 

 

• Preheat oven to 350F.
• Mix the wet ingredients: 1.5 cups of sugar, 1 stick butter, 1/2 cup ghee (I ran out of butter hence substituted ghee) -- cream together. Add 2 eggs, flavor (I used Kentucky bourbon sorghum vanilla syrup!).
• Add the dry ingredients while mixing: 2 tsp baking soda, 2.5 cups of flour, 1/2 tsp salt.
• Stir in the add-ons: 1/2 cup chopped toasted almonds, 1/4 cup raisins, 1/2 cup white chocolate chips, 1/4 cup coconut flakes, 1/4 cup rolled oats.
• Refrigerate the dough for 30 minutes.
• Use a ice-cream scoop, space them well apart and bake for 12-15 minutes till golden
• Cool and enjoy!

With these amounts and a standard scoop, I got about 52 cookies.