Butternut Squash and Chickpea Soup with Harissa

• 3 tbspolive oil
• 2onions, chopped
• 2carrots, chopped
• 4garlic cloves, crushed
• 2 tspground cumin
• 2 tspground coriander
• 1/2 tspground cinnamon
• 1.5 kgpeeled, deseeded butternut squash flesh, cut into 3 cm chunks
• 1.5litres vegetable stock
• 3 x 400gtins chickpeas, drained and rinsed
• 30 mllemon juice
• 30 gcoriander leaves, torn
• fine salt
• black pepper
• 300gGreek yoghurt
• 3 tbspharissa
• 8flatbreads, about 60 g each

Method

1. 1Heat the olive oil in your largest saucepan over a medium heat. Cook the onions and carrots with a teaspoon of salt for 8 minutes until soft. Stir in the garlic, cumin, ground coriander and cinnamon for 1 minute until fragrant.
2. 2Add the squash, stock and half the chickpeas. Bring to the boil, then simmer with the lid on for 20 minutes until the squash collapses when pressed with a spoon.
3. 3Take the pan off the heat. Blend smooth with a stick blender kept beneath the surface. If using a jug blender, cool slightly and follow its hot-liquid instructions, working in small batches with a vented lid. Never seal hot soup in a bullet blender. Return to the pan and add the remaining whole chickpeas.
4. 4Simmer for 5 minutes until the chickpeas are heated through and the soup is thick enough to hold a ripple from the spoon. Loosen with water if it is closer to mash than soup. Stir in the lemon juice and plenty of pepper. Taste; squash is sweet, so it needs more salt and lemon than you think.
5. 5Stir the harissa through the yoghurt. Warm the flatbreads under a hot grill for 1 minute a side until puffed and lightly charred.
6. 6Ladle tonight's portions into bowls, swirl in the harissa yoghurt and scatter with the torn coriander. Serve with the warm flatbreads.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob until piping hot, stirring so the bottom does not catch. Allow 37.5 g yoghurt, a little over 1 tsp harissa, one flatbread and one-eighth of the coriander per person being served. Make the yoghurt and warm the bread fresh when serving saved portions.

Per serving

kcal

487

protein

19.2g

fibre

12.9g

carbs

78.1g

fat

10.8g