Roasted Eggplant, Pumpkin & Chickpea Soup
1kg pumpkin (Butternut is lovely!)
1 can chickpeas
1 leek sliced thinly
1 stock cube & 500ml water
1 teaspoon cumin
20ml sweet chilli sauce
loaf of crusty bread
coriander as garnish
- 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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