Everyone is looking for creative ways to use up the humble ol’ pumpkin and I’ve got to say,this is simple and delicious. The tandoori chickpeas are special just by themselves so whip up a double batch to use as a pre-dinner nibble the next day. Rather than tossing the pumpkin skin away, cut into small pieces and roast with the tandoori chickpeas (the skin crisps up into the most delicious crunchy pieces).
Serves: 4 people
Time: 45 minutes
* indicates optional ingredients
1 x 400 g (14 oz) tin chickpeas, drained and rinsed
1 tablespoon tandoori paste
Curried Pumpkin Soup
2 tablespoons extra virgin olive oil
1 large red onion, finely diced
2 garlic cloves, finely chopped
1 teaspoon ginger, finely grated on a microplane
1 kg (2 lb 3 oz) butternut pumpkin (or any pumpkin/squash of choice), peeled and cut into even size pieces
2 tablespoons curry powder
1 teaspoon cinnamon
400 ml (14 fl oz) coconut milk
150ml (5 fl oz) filtered water
2 tablespoons coriander (cilantro), roughly chopped
Preheat oven to 200°C (400°F).
Using absorbent paper or a clean kitchen towel, pat chickpeas dry and place in a small bowl with the tandoori paste. Toss to coat the chickpeas, then spread evenly in a single layer onto a tray lined with baking (parchment) paper. Transfer to the oven and roast until golden, tossing occasionally, about 20–25 minutes. Turn off the oven and with the jar slightly open, allow the chickpeas to cool completely on the tray and crisp up.
Meanwhile, heat the oil in a large saucepan to a medium temperature. Add onion, garlic and ginger. Stirring regularly, cook until softened and lightly golden, about 2 minutes. Add pumpkin, curry powder and cinnamon and stir to coat before adding coconut milk, water and broth. Reduce heat to a low temperature, cover and simmer for 25–30 minutes or until the pumpkin is tender when pierced with a fork.
Purée the soup using a high-powered stick blender or food processor. Season to taste.Divide the soup between bowls, drizzle with a little extra coconut milk (optional) and scatter with tandoori chickpeas and coriander.
Note: Store leftover soup covered in the fridge for 3–4 days, or in the freezer for up to 1month. Store chickpeas separately in an airtight container at room temperature for up to 2days.
Anna is a food writer, lifestyle journalist and passionate cook.
Her first cookbook Bowl & Fork was launched internationally in
December 2015. Anna grew up on a sheep and cattle farm in rural
Australia and in 2016 moved to London where she works as a food
writer and recipe developer. She is an avid Instagrammer and
blogger (www.annalisle. com), posting recipes and photos, which
reflect her personal food philosophy of eating natural, wholesome
and unprocessed foods.