IMG_6074 2.heic

PLATES: 10 SERVING

DURATION: 1 HOUR 5 MIN.

Ingredients

Preparation steps

Squash Garbonzo Soup:

  • 1 hokkaido squash (diced)

  • estim. 1 L - 2 L pure water

  • 1 tbsp. curcuma

  • 1 tbsp. date syrup

  • 1 tbsp. sesame seeds

  • some fresh oregano leafs

  • 6 tsp. cayenne pepper

  • 1 tbsp. sea salt

  • 6 tbsp. olive oil

  • 1 can of 400 gr. garbanzo beans

  • pinch of crema balsamico

STEP 1

Half the squash and then remove the seeds. Then use a potato peeler to peel the outer squash skin. Then cut the squash into dice.

STEP 2

Now cook the squash dice with the 1-2 L water (depending on the squash size).

STEP 3

Now take the 400 gr. garbanzo beans and marinate them with 1 tbsp. olive oil and 4 tsp. of cayenne pepper.

STEP  4

Now put the garbanzo beans in the oven and roast them for about 15 min at 200  °C.

STEP  5

After cooking the squash dice for about 20 min. mix the squash dices with a blender and  add to it:

 

  • 1 tbsp. curcuma

  • 1 tbsp. date syrup

  • 2 tsp. cayenne pepper

  • 1 tbsp. sea salt

  • 1 tsp. olive oil

STEP  6

After that take the oven baked marinated garbanzo beans and add them to the squash soup. Now stir it all well and then serve with some crema balsamico and some sesame seeds with two oregano leaves (if wanted). Voilà !