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Chickpea recipes

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

30 minutes

Mushroom soup with chilli-fried pumpkin seeds

Serves 2

Difficulty Easy

Ingredients

4 sliced baby leeks
1 T butter
Olive oil
2 cloves crushed garlic
400 g sliced brown mushrooms
2 cups liquid vegetable stock
½ cup cream
A handful of pumpkin seeds
1 t dried red chilli
1-2 T olive oil

Method

In a saucepan, gently fry 4 sliced baby leeks in butter and a drizzle of olive oil for 5 minutes until softened but not coloured.
Add cloves crushed garlic and sliced brown mushrooms and fry for 5 more minutes. Add liquid vegetable stock and simmer for 10 minutes. Remove from the heat, add cream and seasoning, then blend until smooth.
Toast a handful of pumpkin seeds in a dry pan. In another pan, gently fry dried red chilli in olive oil for 1 minute, then add the seeds and toss to coat. Scatter over shallow bowls of the hot soup.

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Mushroom soup with chilli-fried pumpkin seeds

Mushroom soup with chilli-fried pumpkin seeds

Ingredients

Method