Chickpea & butternut squash soup
1 butternut squash, diced
250 gr dried chickpeas (soaked in water overnight)
1 onion, chopped
2 cloves of garlic, finely chopped
1 can of chopped tomatoes (or some nice fresh, ripe ones if you have them)
Coriander seeds, finely crushed
Cumin seeds, finely crushed
Salt & pepper
Fresh parsley, chopped
In a pressure cooker, add the chickpeas and cook for about 30 minutes. After 30 minutes check them, if they’re not cooked to your satisfaction, cook for about 10 minutes longer. In the meantime…
Boil the diced squash and let it rest to one side. In a frying pan shallow fry the garlic, onion and the crushed coriander and cumin seeds. Add the chilli flakes.
Open the pressure cooker, bring to the boil again without the lid and add the (drained) squash, along with the tomatoes and the onion/seeds mix. Let it cook together for about 15 minutes. Serve with a handful of fresh parsley.
P.S. In the original recipe it said to put everything in the blender. I like my soups with some texture so I ignored that.