| Chickpea and vegetable soup with saffron |
| 1 | onion, chopped |
| olive oil |
| 4 cloves | garlic, crushed |
| 1/2 teaspoon | saffron threads |
| 4 heaped teaspoons | ground cumin |
| pinch | chilli powder or flakes, or to taste |
| 4 cups | vegetable stock |
| 800 g | tinned chopped tomatoes |
| 1 | large potato, peeled and chopped into 1 cm cubes |
| 2 | cinnamon sticks |
| 1 | large butternut or kabocha squash, peeled and chopped into 1.5 cm cubes |
| 250 g | cooked chickpeas (or a 400 g can, drained) |
| 2 | zucchinis, chopped |
| 1 | red capsicum, chopped |
| 1 bunch | fresh coriander, chopped |
Saute the onion in the olive oil over medium heat for about 5 minutes, or until tender. Add the garlic, saffron, cumin and chilli and cook for one minute more. Add the vegetable stock, tomatoes, chopped potato and cinnamon sticks and bring to the boil. Simmer for 10 minutes, then add the pumpkin, and continue to simmer for another 20 minutes, or until the potato and pumpkin are tender. Stir in the chickpeas, zucchini and capsicum and simmer for another 10 to 15 minutes. Season with salt and pepper to taste, then serve in bowls, sprinkled with coriander.
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