May 11, 2012

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!
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