I stumbled across and modified this recipe based on what we had in the fridge, and it was great! (My modifications are in brackets.)
1 Tbsp olive oil
1 medium-sized onion, diced
2 garlic cloves, chopped
1/2 tsp turmeric paste
(1/4 tsp chili powder)
1 x 15oz-450grams can chickpeas, rinsed, drained (and partially mashed gives it a nice texture)
2 cups (250 grams) squash, cubed (I used 3 cups cooked squash)
(1x 500 ml Butternut Squash soup tetrapak)
1 (150 grams) medium-sized potato, cubed (optional)
(up to) 3 cups vegetable broth
1/2 tsp dried rosemary
½ tsp salt, or according to your taste
1/4 tsp freshly ground black pepper
(1-2 cups chopped fresh spinach)
In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.
Add turmeric, chili and garlic and stir for about 1 minute.
Except for the spinach, add the rest of the ingredients, a pinch of salt and bring to the boil.
Reduce the heat, cover the pot and let it simmer for about 10-20 minutes, stirring occasionally.
When the butternut squash is soft, add the chopped spinach and cook for 3 minutes. Adjust the spicing if required. Serve with bread or rolls of your choice. So good!
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