spinach, chickpea, and pumpkin soup
1.5 cups of dried chickpeas, soaked overnight (they will expand to be a bit over 2 cups)
1 medium onion, finely chopped
1/2 butternut pumpkin, peeled, seeded, and chopped
2 cups finely chopped spinach
1.5 tsp ground coriander seed
1 tbsp olive oil
4 cups stock (chicken or vegetable)
- heat olive oil in medium saucepan. add onion, and coriander seed, and sauté until onion goes glassy
- add all other ingredients, cover, and cook over a low heat until pumpkin is tender.
- puree to desired consistency (i kept a bit of texture for interest, but you could make it quite smooth for smaller babies)
- serve with a dollop of natural yoghurt or sour cream.
i can see this being a go-to recipe for us this winter!