This is an adaptation of a recipe we found on the Guardian’s website when we were contemplating something interesting to do with the butternut squash at the store. We've also been inspired to really use up as much of the ingredients we have left over from the week’s cooking! So you don’t need to follow the ingredients to the letter here, just stick with approximately the suggested amount of spice and cooking time. Enjoy!
- Use a large saucepan, large enough to fry the chopped butternut squash, 2 diced onions, crushed garlic, potatoes and leaks in olive oil – softening the vegetables. Add the chilli paste, cumin, cinnamon and chopped tomatoes. Generously eason with salt and pepper then cover with water and simmer for half an hour or until the sauce thickens slightly. Once the vegetables are tender, puree in a food processor or using a stick blender.
- Add this back to the pan with a 1 ½ cans of chickpeas – add the liquid from the cans too. Bring back to the boil and check the seasoning. Simmer for 20 minutes. Add finely chopped courgette and simmer for a further 20 minutes.
- Separately, thinly slice the final onion then add the remaining chickpeas to a frying pan with olive oil. You want to use a fairly high heat here as we want the onions brown and crispy. Set aside.
- For the herb oil, finely chop the herbs and nuts then add all of the ingredients to a pestle and mortar and crush to mix well. Add more olive oil if needed.
- Finally, serve the soup and garnish first with the feta, then herb oil and finally the crispy chickpeas and onions. Garnish with coriander if desired.