Let's Cook with Meg and Ted

Chickpea and vegetable soup with saffron

1onion, chopped
olive oil
4 clovesgarlic, crushed
1/2 teaspoonsaffron threads
4 heaped teaspoonsground cumin
pinchchilli powder or flakes, or to taste
4 cupsvegetable stock
800 gtinned chopped tomatoes
1large potato, peeled and chopped into 1 cm cubes
2cinnamon sticks
1large butternut or kabocha squash, peeled and chopped into 1.5 cm cubes
250 gcooked chickpeas (or a 400 g can, drained)
2zucchinis, chopped
1red capsicum, chopped
1 bunchfresh 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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