First posted: Nov 12, 2012

Quick Butternut and Chickpea Soup


I um-ed and ah-ed over what to call this dish, because in so many ways it’s so much more than just ‘quick’ butternut and chickpea soup, it’s also creamy soup, swimming in the silkiness of coconut milk; and it’s also packed full with Indian spices, and merry with the vibrant brightness of the baby spinach leaves. But still, yes, no guesses as to what I went for – ‘the quick fix’ option, thinking that that would be sufficient to hook you. Was I right? Either way, I urge you to give this a try. And if you need another dimension, buy a pre-cooked chicken, shred some of the meat and add it in just before serving.



Cooks in:        Serves:4

  • 2 Tbsp olive oil
  • 1 red onion, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 tsp grated fresh ginger
  • 1 tsp each of dried chill flakes, curry powder, cumin, dried coriander
  • 1 tin chopped tomatoes
  • 2 tsp sugar
  • 2 cups chicken stock
  • 3 cups peeled butternut cubes
  • 1 tin chickpeas in water, drained
  • 1 small tin coconut cream (about 150-200ml)
  • 2 handfuls of fresh baby spinach leaves
  • Salt and freshly ground black pepper

What to do

1. Microwave the butternut in an ovenproof dish for about 8 minutes on high.

2. Meanwhile, over med-high heat, add the olive oil to a large pot. When it is hot, add the onion and cook gently for about 3 minutes. Turn the heat down if it starts to burn. Add in the garlic, ginger and all the spices and cook for a further 2-3 minutes.

3. Add in the tinned tomatoes and sugar, stir and simmer for 3 minutes. Add in the cooked butternut, the chickpeas and the chicken stock. Bring to the boil, and then turn down to a simmer for a further 15 minutes. Stir through the coconut cream, check for seasoning, and then add in the spinach leaves just before serving.

4. Serve in warmed soup bowls with fresh crusty bread on the side.

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