Butternut and chickpea soup with onion tartlets
This flavoursome recipe is like a hug in a bowl.
- 30 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 5 cm fresh ginger, peeled and grated
- 2.5 ml each ground coriander and cumin
- 750 g peeled and cubed butternut
- 250 ml chicken or vegetable stock
- 500 ml water
- 410 g chickpeas, drained
- 125 ml cream
- 15 ml olive oil
- 2 onions, sliced
- 2.5 ml thyme
- pinch of salt
- 500 g puff pastry
- 100 g mature cheddar cheese, grated (optional)
Preheat the oven to 200°C.
Grease a large baking sheet with nonstick spray.
1 SOUP Heat the olive oil in a large pot and fry the onion, garlic and ginger until soft and fragrant.
2 Add the spices and butternut and stirfry for 1 minute.
3 Add the stock and water and bring to the boil, then turn down the heat and simmer until the butternut is soft.
4 Mix in the chickpeas, simmer for 5 minutes, then use a stick blender to purée the mixture.
5 Add the cream and season with salt.
6 ONION TARTLETS Heat the olive oil in a pan and fry the onions until soft.
Add the thyme and salt and stir-fry until golden brown.
7 Gently roll out the pasty on a lightly floured surface and spread the onion mixture evenly on top.
Sprinkle the cheese over (if using).
Slice the pastry to your liking and arrange on the baking sheet.
Bake for 15-20 minutes or until the pastry is puffed and golden brown.
8 Serve the soup with the onion tartlets.