PUMPKIN AND CHICKPEAS SOUP
This is a warming soup, perfect for that cold weather that makes you stay indoors all day. This soup is made with ingredients that can be harvested in winter time, so you can find them cheaply in the supermarket.
I want to post a recipe that is fool proof, but is also satisfying, and I can tell you that I am very happy with the result!
This pumpkin and chickpea soup is very easy and quick to make, but has loads of flavour and nutrients. Pumpkin has very high levels of vitamin A, but also good levels of vitamin C, potassium, copper, vitamin E, iron and beta carotene. Cavolo nero is part of the brassica family, known to have some impressive phytochemicals like indoles, sulphoraphane and isothiocyanates that act as strong antioxidants, while chickpeas are an excellent source of protein and fibre.
You can subsitute chickpeas with peas if you are not eating legumes. Peas are generally not paleo friendly, but I find them beneficial in small amounts.
Time: 30 minutes
-1 can of chickpeas (or 1 cup if frozen peas)
-1 pumpkin (I like the ones that are green on the outside and bright yellow on the inside)
-1 purple onion
-1 medium size sweet potato
-1 handful of cavolo nero
-1 1/2 tsp herbs de provence
-1/2 tsp paprika
-salt and pepper
1-Start with the pumpkin: peel it, take out the seeds (you can rinse them and bake them in the oven) and chop it into cubes.
2-Clean and chop the potato into cubes and thinly slice the onion.
3-Remove the stem from cavolo nero and chop it into smaller pieces.
4-Drain and rinse the chickpeas.
5-Add all ingredients in a casserole, with a litre of water. Bring to boil and then put on low heat for about 20 minutes.
6-Adjust of salt and pepper and serve with a good drizzle of extra virgin olive oil.
You can keep any leftover in the fridge for couple of days. When you reheat it add a little bit of water in the casserole.