Pumpkin and chickpea soup
- 800g butternut pumpkin (squash), peeled, diced
- 2 tablespoons (40ml) extra virgin olive oil, plus extra to serve
- ½ large onion, finely chopped
- 1 sprig rosemary, finely chopped
- 2 bay leaves
- 100g (2 to 3 leaves) silver beet (swiss chard), finely chopped – see note in step 1
- 400g canned chickpeas, drained
- 1.5l vegetable stock, hot
- Crusty bread, to serve
Heat the olive oil in a large, heavy based stockpot over medium heat. Add the onion and cook until softened (approximately 2-3 minutes). Add the pumpkin (squash), rosemary and bay leaves. Cook, stirring, for 2 minutes. Add the silver beet (swiss chard), then pour the hot vegetable stock over the vegetables. Bring to the boil, then reduce the heat to low and cook, covered, for 15 minutes.
Note: If using the white stems of the silver beet, finely chop them and add in step 1 with the chopped silver beet leaves. Otherwise, remove the white stems and discard.
Add the chickpeas and continue to cook, covered, for a further 15 mins or until the vegetables are tender.
Ladle hot Pumpkin and chickpea soup among serving bowls. Top with a drizzle of extra virgin olive oil. Serve with crusty bread such as ciabatta – buon appetito.
