Spicy Squash and Chickpea Soup


  • 1 bunch of spring onions
  • 2 sprigs fresh rosemary
  • 2 chilis
  • 2 jelly stock pots
  • 1 medium squash
  • 4 carrots
  • 1 tin of chickpeas in water
  • 1 litre of water.


  1. Blitz the stock, chillis, rosemary and spring onions in a blender until fine.
  2. Put them in a pan on a medium heat and fry off.
  3. Chop the carrots and squash into large cubes and blend until finely chopped and add to the pan
  4. Add water and chickpeas
  5. Bring to the boil and cook for 15 mins
  6. Season to taste.



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