Squash & Chickpea Soup by Laurent Mariotte

Ingredients

4 servings

• 100 g cooked chickpeas, plain
• 200 g fresh spinach
• 1 kg red kuri squash or pumpkin
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 bunch flat-leaf parsley
• 1 l vegetable broth
• 1 pinch Espelette pepper
• olive oil
• salt and freshly ground pepper

Steps

1. 1

   Wash the squash, remove the seeds and cut into large cubes (keep the skin for the red kuri squash). Sauté the squash pieces in a pan with oil and spices for 5 minutes. Pour in the vegetable broth. Cover and let cook for 25 minutes.

2. 2

   Wash and trim the spinach and add them to the pot. Add the rinsed and drained chickpeas. Let cook for 1 to 2 minutes more. Salt, pepper and add the Espelette pepper.

3. 3

   Divide the vegetables with their broth into four soup bowls and sprinkle with the plucked parsley. Serve very hot.