HAWAIJ & GINGER SPLIT PEA SOUP WITH CHICKPEA CROUTONS
Like I used to be saying on my tales yesterday I used to be majorly impressed by thekatamonkitchen pink lentil soup – test it out seems to be yum – for a break up pea soup. A hearty one, wealthy in flavour from spices. Hawaij and ginger are each so warming which is strictly what we’d like on this climate🌧
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1 massive onion, diced
2 tsp frozen/recent chopped parsley
2 leeks, halved and chopped
5-6 carrots, chopped
2 cm ginger, grated
1 half of cups break up peas
half of small pumpkin (about 600g), chopped
1 swede/rutabaga, chopped
1 tbsp hawaij for soup
s&p to style
Sauté up the onion in olive oil, as soon as translucent add in parsley. Add in a few of hawaij, s&p at this level – little by little with every layer of veg
Add in leeks, carrots and ginger and sauté.
Add in break up peas, swede and pumpkin.
Cowl with boiling water and let simmer for about 1 – 1 half of hours till carrots and break up peas cooked by

To make chickpea croutons: preheat oven to 200°C/400°F and line baking sheet with paper. Add a properly drained can of chickpeas to baking sheet, together with drizzle of olive oil, sprinkle of salt and hawaij. Bake for 20-25 minutes or till crispy. Depart to chill in switched off oven with door open.
Sprinkle chickpeas over heat soup
Get pleasure from!
💚 Tanya