Vegan MoFo Iron Chef Challenge! Quick Spicy Chick Pea Soup

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As part of the Vegan Month of Food blogging… (that’s why I’ve been blogging so much!) I also decided to have a bash at the Iron Chef Challenge; to cook something with chick peas. I was on it straight away! Feeling a bit weedy after a late night last night this quick warming soup was perfect comfort food for a chilly but bright autumn day.

 Serves 2-4

• ½ medium butternut squash, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 1 green chilli, chopped
• Splash olive oi2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 can of chick peas (save 1 large tsp per bowl)
• 1½ pints water
• 1 tsp veggie bouillon (I use Marigold Bouillon)
• Small bunch of fresh coriander, chopped (save a few leaves for garnish)
• ½ lemon, juiced
• 2 tbsp soya yogurt
• Freshly ground black pepper, to taste

For the garnish:

• 2 tsps soya yogurt for each bowl
• 1 large tsp chick peas per bowl
• Sprinkle of chopped coriander leaves

Peel and roughly chop the butternut squash into 1 inch square cubes. Toss in a little olive oil and roast in a medium oven for 30 mins. While it is roasting, lightly fry the onion, garlic and chilli in olive oil in a medium-sized pan. Add the coriander, cumin and turmeric and cook for 1-2 minutes. Add the chick peas and 1½ pints of water and bouillon. Simmer for 20 minutes – just enough time to have a relaxing hot bath! Then add the coriander and blend with a hand blender until smooth. Return to the heat, add the lemon juice and stir in the yogurt and season with pepper to taste. When warmed through (don’t boil), dish into bowls and garnish with a swirl of yogurt, a few chicks peas and a sprinkle of chopped coriander leaves.