Heres a hearty curried pumpkin and chickpea soup to warm up your insides and fill you up!
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion has softened. Add curry powder. Cook for 1 minute or until fragrant. Add pumpkin. Stir to coat.
- Using a fork, crush half the chickpeas. Add crushed chickpeas, stock and 1 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until pumpkin is very tender and soup has thickened. Stir in remaining chickpeas. Ladle into bowls. Top with yoghurt and coriander. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set