Chunky squash, chickpea & lime soup
1
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Adding legumes or grains to your soup – like chickpeas – will keep you feeling fuller for longer
Ingredients
Butternut Squash
1 whole, medium, peeled and cut into 2cm cubes
Ground Cumin
1 teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Shallots
2 medium, finely chopped
Garlic
2 clove(s), crushed
Root Ginger
1½ inch slice(s), grated
Coriander, fresh
1 teaspoon(s)
Ground Cinnamon
½ teaspoon(s), level
Chilli Powder
½ teaspoon(s), level
Lime Juice, Fresh
30 ml
Lime
1 medium, zest of and cut into wedges
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
2 cube(s), made up to 1250ml hot water
Chickpeas, cooked
1 can(s), large, drained, and rinsed
Spinach
100 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the butternut squash with the cumin, season well and mist with cooking spray. Put in a roasting tin and roast for 35-40 minutes until golden.
2
Meanwhile, lightly mist a large pan with cooking spray. Add the shallots, garlic and ginger and cook for 3-4 minutes until soft. Season, add the coriander, cinnamon, chilli powder and lime zest, and cook for another minute, stirring well to combine.
3
Stir in the chopped tomatoes and stock. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4
Add the chickpeas, roasted squash and lime juice, then simmer for 15 minutes, until slightly thickened.
5
Stir in the spinach and allow to wilt. Season and serve with the lime slices, or allow to cool completely and freeze in portions for up to 3 months.
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