Spicy Chickpea Soup

Spicy Chickpea Soup

from WW boards

Core recipe

Points plan 1 pt per serving (original points)

Serves 4

1 onion, chopped
frylite
2 garlic cloves, crushed
1 red chilli, deseeded & chopped
2 tsps ground cumin
1 tspn ground cinnamon
I med butternut squash, peeled, deseeded and diced small.
850ml (1.5 pts)eg stock
1 400g can chopped tomatoes
1 410g can chickpeas, drained and rinsed.
Seasoning


In a large saucepan, fry onion in frylite till soft, 3-4 mins add a splash of stock needed to prevent sticking.
Stir in garlic, chilli, spices & cook for 15 secs over med heat, then mix in butternut squash, stir to coat in spice mixture.
Add 3 tblspns stock, cover & simmer over med heat for 5 mins.
Pour in reamining stock, tomatoes, half of can of chickpeas and seasoning.
bring to boil, cover and simmer for 20 mins, or until squash is cooked.
Cool slightly, then blend till smooth. Stir in remainig chickpeas, adjust seasoning and reheat gently if needed before serving.

Special Notes
Absolutely delicious and freezes very well.