Rate this recipe!
| Servings |
|
Ingredients
Chickpeas
- 1 tbsp olive oil
- 1 15 oz can chickpeas , drained and dried
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Pumpkin Soup
- 2 tbsp olive oil
- 1 medium white onion , chopped
- 2 medium carrots , chopped
- 3 cloves garlic , crushed
- 1/2 tsp coriander
- 1/4 tsp smoked paprika
- 6 cups vegetable stock
- 1 15 oz can pumpkin puree (not pie filling)
- 1/4 cup raw cashews
- 1/4 cup nutritional yeast
- sea salt and pepper , to taste
- 1/4 cup fresh cilantro (coriander) , chopped
Ingredients
Chickpeas
Pumpkin Soup
|
Rate this recipe!
|
Instructions
- Preheat the oven to 425°F/218°C. Combine the olive oil, chickpeas, sea salt, garlic powder, and 1/2 tsp paprika on a baking tray. Roast for 20-25 minutes, or until crispy. Set aside.
- Meanwhile, make the soup: heat the olive oil in a pot over medium heat. Add the onion, carrots, and garlic, cooking for 6-8 minutes, or until they begin to soften.
- Add the coriander and 1/4 tsp smoked paprika, cooking for an additional 2-3 minutes, or until fragrant.
- Add the vegetable stock, pumpkin, and cashews. Bring to a boil, and let simmer for 10-15 minutes, or until smooth.
- Transfer to a blender or use a hand blender to puree until smooth. Add the nutritional yeast, and season with salt and pepper.
- Serve with cilantro and roasted chickpeas.