Middle eastern, Tasting

A dish I’d turn vegetarian for…

Er, well, maybe not. That’s a big call. I don’t think I could go without a juicy steak and chips on a Saturday night, or a bacon and egg sarnie after my weekend cycle.

But there are some dishes that when I eat I say “Oooh, this is so good I could become a vegetarian”. One is Masala Dosa, a south Indian crispy pancake filled with a spiced potato curry and served with a number of condiments. It was recently featured on Bam’s Kitchen blog, so check it out. It is yum.

And this pumpkin and chickpea soup is another one of those dishes.

It’s hearty, filling and very tasty. It is the complex, yet subtle spice and textures that make this dish a real stunner. Turns a simple soup into something quite sophisticated.

And it can easily pass as a main meal. This is a Jamie Oliver recipe that was featured in a 2008 Delicious magazine.

Ingredients (serves 4-6)

  • 1 butternut pumpkin, peeled, diced (about 2cm), seeds rinsed and reserved
  • 1 tbs cumin seeds
  • 1 dried red chilli
  • 2 celery stalks, trimmed, finely chopped
  • 3 garlic cloves, finely chopped
  • A few sprigs of flat-leaf parsely, leaves chopped, stalks finely chopped
  • 2 small red onions, finely chopped (although I used white onions)
  • 1.5L chicken stock
  • 2x 400g can chickpeas, drained (I used 400g dried chickpeas, soaked overnight. But this was way too much, so I made hummus with the leftover. I reckon 200g would be more than enough).
  • 2 tsp each fennel seeds, sesame seeds and poppyseeds
  • 2/3 cup (50g) almond flakes
  • Zest of 2 lemons
  • A few springs of fresh mint, leaves chopped
  • Harissa paste (either make your own or shop bought would be fine)
  • Extra Virgin Olive Oil

Method

Pre-heat oven to 200 degrees C.

Spread pumpkin on a baking tray. Sprinkle cumin and dried chilli over the pumpkin. Drizzle with olive oil, mix together and roast for 45 minutes or until cooked through.

Heat a large saucepan over medium-low heat and pour in a splash of olive oil. Add the celery, garlic, parsley stalks and 2/3 of the onion. Cook gently with a lid on until softened. Drop in the pumpkin and sweat for a few minutes, then pour in the stock. If you are using dried chickpeas, add them now.

Bring to the boil, turn down the heat and simmer for 15 minutes. If you are using tinned chickpeas, Add them now and simmer for 15 minutes more.

Meanwhile, dry roast the reserved pumpkin seeds, fennel seeds, sesame, poppy seeds and almonds until coloured all over and you can smell the release of the natural oils of the spices.

Season soup well with sea salt and pepper, then using a stick blender, whiz for a few seconds so it thickens, but there are still some chunky bits. Keep warm while you mix together the lemon zest, parsley and mint leaves. Chop the remaining onion finely, then mix it into the zesty herb mixture.

To serve, put 1/2 tsp harissa paste into each bowl, then ladle over the pumpkin and chickpea soup. Stir each bowl once, then sprinkle with the toasted nuts and seeds, followed by the zesty herb mixture. Finish with a drizzle of olive oil.

Enjoy!

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