Wednesday, 9 September 2015

Butternut squash mash with crispy chickpeas

As autumn sneaks up on us, we start cooking soups or at least I do. I love warm and comforting soups on cold evenings and enjoy them reheated throughout the week for lunch too.
I also love the crispy and crunchy chickpeas, which is a perfect substitute for nuts, but you can mix nuts in too if you like. 
This mash can easily be turned into a soup, just by adding some coconut milk or simply some more water. It's even more perfect served with toasted bread or just roasted croutons on top.  
Here's the recipe for the mash/soup:

1 small butternut squash
5 large tomatoes
5 sundried tomatoes
2 red bell peppers
1 can of crushed tomatoes
200 ml of water
1-2 onions
2 tsp garlic powder
Salt and pepper

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit while peeling and chopping the squash into small-medium sized chunks. Roast it in the oven for 20-30 minutes or until softened. 10 minutes before you take out the squash, add the tomatoes and red bell peppers, which you also cut into smaller pieces. 
In a large pot, fry the chopped onions with either oil or water. When they're soft, add all the vegetables you roasted, the water and the can of tomatoes. Add the seasoning and the sundried tomatoes and boil for 10-15 minutes. Let it cool for five minutes and blend it. Add some coconut milk for a smoother consistency.
Here's the recipe for the crispy chickpeas:

1 can of chickpeas
2 tbsp lemon juice

Coat the chickpeas in lemon juice and your favorite spices, you can also add a tbsp of oil for ultimate crispness. Roast for 20 minutes in the 200 degrees Celsius warm oven.

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