Serves Appox 8
Ingredients
1 small squash (approx 900g), peeled and cut into fairly big chunks
2 carrots, cut into large chunks
1 brown onion, diced
1 yellow pepper, diced
2 bay leaves
2 cinnamon sticks
Fresh ginger (equivalent to 2 thumb-sized pieces)
2 cloves garlic
Pinch of chilli flakes
3 tablespoons tomato paste
3 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
2 x stock cubes (chicken or vegetable)
2 medium-sized tomatoes, diced
3 x 400g tins chopped tomatoes
4 tablespoons uncooked quinoa
1 handful sultanas
400g tin chickpeas
400g tin lentils
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 or 3 tablespoon honey (to taste)
Salt and pepper
Olive oil
To garnish the soup:
Greek Yoghurt
Chopped parsley or coriander
Dukka (click here for recipe)
Green olives
Chilli flakes
Olive oil
Method
In a large pan heat some olive oil then add the onion, carrots, squash, pepper, bay leaves and cinnamon sticks with about half a teaspoon of salt. Cook on a medium heat until the vegetables begin to caramelise. Take the pan off the heat then add the garlic, chilli and ginger. Stir the spices into the vegetables to allow them to cook slightly before adding the dry spices and the tomato paste.
Return the pan to the heat and cook out the spices and tomato paste by stirring the vegetables, taking care not to let them stick to the bottom of the pan. Add the tinned tomatoes, diced tomatoes, stock cubes, quinoa, sultanas and some salt and pepper.
Bring to a boil then lower the heat and simmer for about 40 minutes. Add the tinned, cooked lentils and chickpeas and the chopped parsley. Srit well then add some vinegar, sugar, salt and pepper, tasting as you go along to balance the seasoning of the dish. It should taste sour but not bitter.
To serve add any or all of the garnishes listed above.
