Squash soup & chickpeas by Laurent Mariotte
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Starter
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VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
30 min
Total time
45 min
Ingredients
Ingredients
servings
- 100 g 100 g of naturally cooked chickpeas
- 200 g 200 g of fresh spinach
- 1 kg 1 kg pumpkin or pumpkin
- 1 c. à café 1 teaspoons of ground turmeric
- 1 c. à café 1 teaspoons of ground cumin
- 1 1/2 flat parsley boots
- 1 l 1 l vegetable broth
- 1 pincée 1 pinch of Espelette pepper
- olive oil
- salt and mill pepper
Method
- 1
Wash the squash, skin it and cut it into big cubes (keep the skin for the potimarron). Squash the squash in a pan with oil and spices for 5 minutes. Pour the vegetable broth. Cover and cook for 25 minutes.
- 2
Wash and peel the spinach and throw it in the casserole. Add rinsed and drained chickpeas. Cook for 1 to 2 more minutes. Season with salt, pepper and add the Espelette pepper.
- 3
Spread the vegetables with their broth on four hollow plates and sprinkle the frayed parsley. Enjoy a warm taste.
Source : marmiton
Reviews
Reviews
★★★★★
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