Roasted Eggplant, Pumpkin & Chickpea Soup

Ingredients:

1kg pumpkin (Butternut is lovely!)
1 eggplant
1 can chickpeas
1 leek sliced thinly
1 stock cube & 500ml water
1 teaspoon cumin
20ml sweet chilli sauce
olive oil
loaf of crusty bread
coriander as garnish

Method:

Heat oven to 200C, chop eggplant & pumpkin (skin on) into 2cm chunks & roll in some olive oil before cooking until roasted nicely. When this comes out of the oven, turn the oven off but pop the bread in to warm.
While the roasting is happening. Fry leeks until soft in a little olive oil.
Place all ingredients (except chickpeas) into a food processor and blend until smooth.
Add the chickpeas & heat for 10 minutes, garnish & serve!

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