This is a lovely soup for Winter. The spice really warms it up and the honeyed chickpeas give great texture and a lovely sweetness. The ginger and garlic keep the germs at bay too – bonus. Make big pots people!
500 g chopped butternut
2 cloves garlic
1 small thumb ginger
1 tspgaram marsala
1 medium onion
4 Tbs plain yoghurt
1 tin chickpeas
good chicken stock or vegetable stock
Slice the onion roughly and grate the garlic and ginger.
Sauté the onion until soft and then add the ginger, garlic and garam marsala and cook for 5 minutes.
Add the butternut and toss for a few minutes.
Make the stock and add to the pot.
Bring to the boil and then turn down and simmer for 20 minutes.
To make the honeyed chickpeas:
Drain the chickpeas and place in a pan with the honey.
Toss until the chickpeas are nicely caramelised.
Pour the soup into bowls.
Dollop a tablespoon of yoghurt on top of each bowl of soup and sprinkle over a tablespoon or 2 of chickpeas.
Eat with crusty seedy rolls and lots of butter.