chickpea & pumpkin soup recipe


This recipe is vegetarian soup ideal for serving 4



  • 1 cup dried chickpeas ( Tinned can be used)
  • 3 large onions diced 
  • 40 ml Olive oil
  • 2 litres Vegetable stock
  • ¼ pumpkin (skinned & diced)
  • 1 teaspoon Cumin seeds (toasted & ground)
  • 1 teaspoon Coriander seeds (toasted & ground)
  • ½ teaspoon Ground Nutmeg
  • 2 chillies deseeded & chopped
  • Seasoning (salt &pepper)




  1. Soak chickpeas over night
  2. Place pan on medium heat, Sweat onions in olive oil, add stock, pumpkin and drained chickpeas & spices
  3. Cover and simmer until chickpeas are tender
  4. Remove from heat and blend 2/3 of the soup then return to pot and season


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