Adding chickpeas or any other legumes to your soup ensures a lovely serve of protein that makes your soup more sustaining and balancing on your blood sugar. I have used harissa in this recipe, a chilli paste native to Tunisia. It combines spices such as coriander, red pepper, cumin, garlic, caraway, mint and several kinds of chilli and is delicious! I recommend hunting some down from your local deli or spice shop, but if you can’t find it, you could substitute with regular chilli.
Serves: 3
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Servings
Prep time
Cook time
Recipe
Ingredients
- 600g pumpkin, peeled, deseeded & cut into 5cm chunks
- 250g cherry tomatoes
- 1 large brown onion, diced
- 1 tbsp ghee, butter or coconut oil if vegan
- ¾ finely grated tbsp ginger
- 1 large clove garlic, crushed
- ¼-½ tsp harissa, plus extra to serve
- 1 cup cooked chickpeas
- 3 cups stock or broth
- 3 tbsp yoghurt or coconut yoghurt
- ½ fresh lime
- ½ pomegranate
- 3 tbsp pumpkin seeds, lightly toasted
Method
- Place pumpkin on lined baking tray and drizzle with a little oil.
- Add tomatoes to separate tray, drizzle with a little oil and pop into oven with pumpkin at 180°C for around 20 mins, or until pumpkin is cooked. You may need to remove tomatoes earlier as they will cook more quickly, so keep an eye on them.
- Add onion and ghee/oil to medium–large saucepan over medium heat and cook until soft.
- Add ginger and cook for 2–3 mins, stirring often.
- Add garlic and cook for 1 min, then add harissa, chickpeas, roasted pumpkin, tomatoes and stock, and cook at a low, slow bubble for around 10 mins, until all flavours have combined nicely.
- Remove from heat and blitz soup with stick blender.
- Taste and add salt and extra harissa if needed.
- Serve in bowls and top with dollop of yoghurt, squeeze of lime, pomegranate and pumpkin seeds as desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
