Serves: 4
Cooking time: 45 minutes
Tandoori Chickpeas
1 x 400g tin chickpeas, drained and rinsed
1 tbsp tandoori paste
Curried Pumpkin Soup
2 tbsp extra virgin olive oil
1 large red onion, finely diced
2 garlic cloves, finely chopped
1 tsp ginger, finely grated on a microplane
1 kg pumpkin (or any squash of choice), peeled and cut into even size pieces
2 tbsp curry powder
1 tsp cinnamon
400ml coconut milk
150ml filtered water
2 tbsp coriander (cilantro), roughly chopped
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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