This dish began as a soup but it’s so rich in chickpeas and winter vegetables that it should really be termed a stew, even though that word doesn’t carry an elegance with it. Not only is it hearty and satisfying but there is a real sweetness from the carrots, parsnips and pumpkin which is offset by the tamarind in a delightful way. My preference is for chicken stock as it has more body and flavour but use vegetable if you want to make this a vegetarian meal. Make it the day before to give the flavours time to meld.
Ingredients
- ½ cup (100 g) dried chickpeas, soaked overnight in cold water
- 2 tablespoons extra virgin olive oil, plus extra to serve
- 1 large red onion, cut into 1 cm dice
- Sea salt flakes and freshly ground black pepper
- 2 carrots, peeled and cut into 1 cm dice
- 2 parsnips, peeled and cut into 1 cm dice
- 1 tablespoon finely grated ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 150 g pumpkin, peeled, seeded and cut into 2 cm dice
- 1 tablespoon tamarind paste
- 400 g tin low-salt crushed tomatoes
- 1 litre chicken or vegetable stock
- 2 sticks celery, cut into 1 cm dice
- 1 tablespoon lemon juice
- Thick natural probiotic yoghurt, toasted pepitas (pumpkin seeds) and coriander leaves, to serve
How to Make It
- Drain and rinse the soaked chickpeas and place in a medium saucepan with 4 times the amount of cold water. Bring to the boil over high heat, then reduce the heat to low and simmer for 40 minutes or until soft. Drain and set aside.
- Heat the olive oil in a saucepan over medium heat. Add the onion and ½ teaspoon salt and saute for 10 minutes or until soft. Add the carrot and parsnip and cook for another 10 minutes. Add the ginger, cinnamon and turmeric and stir for 2 minutes or until the spices become aromatic. Add the pumpkin, tamarind, tomatoes and stock. Simmer for 30 minutes or until the vegetables are tender. Stir in the drained chickpeas and celery and simmer for 5 minutes (celery is always best when still left with texture). Season with salt and pepper, then stir in the lemon juice.
- To serve, divide among warm bowls. Drizzle with extra olive oil, then top with a dollop of yoghurt and scatter with pepitas and coriander leaves.