PUMPKIN, CHICKPEA AND POTATO SOUP

This thick, hearty soup combines so many flavours and textures I love. This soup could be served as a vegetarian stew.

SERVES 4

2 Tbsp rapeseed or olive oil

1 medium onion, diced

1 leek, sliced

2 garlic, cloves, finely sliced

1 tsp smoked sweet paprika

¼ cup of parsley, marjoram or oregano, roughly chopped

300g cooked chickpeas, rinsed and drained

1 litre vegetable stock

1 bay leaf (fresh if possible)

750g pumpkin, peeled, deseeded and cut into chunks

500g potatoes, waxy, cut into chunks

Salt and pepper

Method

Heat the oil in a large saucepan over medium heat. Add the onion, leek and garlic and cook gently for about 10 minutes. Add the paprika and about 1 tablespoon of the fresh herbs. Cook for another minute.

Add the chickpeas, pumpkin, potatoes and bay leaf, cover with stock and simmer until the vegetables are tender, 10-15 minutes. Check for seasoning and adjust if necessary.

To finish the soup add the remainder of the herbs and stir to combine. Serve, and if you like drizzle with a little more oil.