Pumpkin, Chickpea and Potato Soup:Flavour, colour and crunch…
Chickpea pumpkin and potato soup is an easy and very tasty first course. Ideal for consumption on cold winter days, it has the power to prove to be a real comfort food, to warm the body and soul. It is, moreover, very nutritious and creamy. It can be served with toasted bread or, by diluting the broth a little and throwing in some rice or pasta, it can be transformed into a warm soup, as in the case of my Rice and Chickpea Soup, which will cuddle us when the temperatures drop and we crave warmth in all senses.
Ingredients for Chickpea, Pumpkin, and Potato Soup:
- 480g (17 oz) pre-cooked chickpeas, drained
- 400g (14 oz) pumpkin (can also use butternut squash)
- 2 medium potatoes
- 2 carrots
- 1/2 onion
- 1 bunch of parsley
- 4 peeled tomatoes (USA: canned whole peeled tomatoes)
- Extra virgin olive oil, to taste
- Salt, to taste
- Pepper, to taste
- 8 slices of stale bread
How to prepare Pumpkin chickpea and potato soup:
- For the preparation of this recipe, the chickpeas to be used can either be those already purchased precooked as I did, or dried chickpeas can be used. In the latter case, the legumes should be washed first and then soaked with warm water, overnight. The next day they should be cooked over a moderate flame, adding more water if the soaking water has been completely absorbed.
- When the chickpeas are cooked, turn off the heat. They can be used to prepare any recipe, or they can be portioned and stored in the freezer for future use. Put some olive oil in a pan along with the thinly sliced onion. Allow it to heat and brown over moderate heat. Remove the skins, both from the potatoes, squash and carrots and cut into cubes.
- Pour these vegetables into the oil and let them brown as well, stirring often with a wooden spoon to prevent sticking. It is now time to add the chickpeas as well, along with their cooking broth, if you cooked them yourself, or storage broth, if you will be using those in the cans, not before, however, adding the chopped peeled tomatoes as well.
- Add more water, until it is several inches above the level of the vegetables. Season with salt and pepper and let it cook for 15 to 20 minutes, until the soup shrinks. It should be neither too dry nor too brothy, so if it lacks liquid, add more water.
- Wash the parsley, chop it coarsely, and put it in the pot as well. Meanwhile, let a griddle heat and place the bread slices on it, letting them toast on both sides over moderate heat.
- Once the Pumpkin chickpea and potato soup is ready, serve it hot, accompanying it with the bread croutons. You will see how good it tastes and, moreover, it will warm your hands and your heart.
Enjoy!
