SIMPLE & GOOD Chickpea and Butternut Squash Soup
With a simple spice mix embracing the flavors of Morocco and Tunisia , this delicious soup offers a tasty base for a nourishing meal. This recipe reflects what I demonstrated in the video, and will easily serve 6-8 people. I was delighted to have plenty left for another meal later this week, and to freeze for the future. Serve with warm flatbread and a fresh crisp salad. As a starter, I served a hot steamed artichoke.
Heat a large pot to medium, and add the chopped onion. Stir, cover, and let turn light golden, tossing from time to time. If it sticks, add a few tablespoons of broth or water and let it deglaze the pan.
Add the garlic, cook for 1 minute. Add the spices, cook for 1 minute to toast them a bit. Stir in the broth, tomatoes, and squash. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the squash is tender, about 25-30 minutes. Add the garbanzo beans. For a slightly thicker broth, mash some of the garbanzo beans before adding them. Simmer for 10-15 minutes. A few minutes before serving, stir in the chopped kale. If using cilantro, add just before serving. Season with salt and pepper to taste. Enjoy!
