Red Kuri Squash and Chickpea Soup
Ingredients
1 large kuri squash
5 garlic cloves
1 can chickpeas (washed and dried)
3 cups of vegetable stock
1 tsp turmeric
1 tbsp cumin
1 tbsp allspice
1 tbsp of garlic powder
Salt
Black pepper
Directions
1. Cut the squash in quarters and clean out the seeds. Season with salt, pepper, garlic powder and a drizzle of olive oil. Place on sheet pan and bake at 375 degrees for 45 minutes until soft to touch.
2. In a large pot, add diced garlic, 2 tbsp of olive oil, salt, pepper, cumin and allspice. Sauté until garlic is slightly golden.
3. Add the cooled squash and the vegetable stock. Simmer 5 minutes. Blend using a hand blender until creamy.
4. Add the chickpeas and simmer for another 10 minutes. Optional: add a squeeze of lemon juice. Serve!
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
Rather have a taste first?
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Subscribe to text updates
VIP discounts and more. Get 20% off any add-on just for signing up!
Top