Pumpkin, Sherry and Chickpea Soup
Photography Vanessa Wu.
Serves: 6-8
INGREDIENTS
1 cup dried chickpeas, soaked overnight or 2 tins of cooked chickpeas, drained
800 grams pumpkin, peeled and cubed
4 tablespoons extra virgin olive oil
1 tablespoon cumin seeds, toasted and ground
2 red onions, finely diced
3 stalks celery, finely chopped
3 cloves garlic, chopped
1 red chilli, seeded and finely chopped
1 cinnamon stick
1 teaspoon sea salt
½ cup dry sherry
1 litre chicken or vegetable stock
Feta and Tahini Paste
100 grams feta, crumbled
1 tablespoon tahini
1 clove garlic, crushed
zest of 1 lemon and juice of half
¼ cup water
sea salt
grilled ciabatta bread to serve
METHOD
Soup: If using dried chick peas, drain the soaked chickpeas, place in a saucepan and cover with cold water. Bring to the boil and simmer until tender, 1-2 hours depending on the freshness of the beans.
Preheat the oven to 200ºC.
Toss the pumpkin with 2 tablespoons of extra virgin olive oil and 2 teaspoons of the ground cumin. Season well, place on a lined baking tray and roast for 25 minutes or until tender. Heat the other 2 tablespoons of olive oil in a saucepan and gently sauté the onions, celery, garlic, chilli, cinnamon and the remaining
cumin until soft. Add the sherry and bring to the boil then add the chicken stock, pumpkin and the chickpeas. Simmer gently for 30 minutes.
Feta Paste: Place the paste ingredients in a food processor and blend until smooth. Spread onto slices of grilled ciabatta.
To serve: Remove the cinnamon stick from the soup and taste for seasoning. Ladle into individual soup bowls and serve with the ciabatta. Serves 6-8
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