Pumpkin & Chickpeas Noodle Soup

1 clove of chopped garlic
1/4 of a chopped Spanish onion  
1 celery stem chopped
2 tbsps of extra virgin olive oil 
1 cup of chopped pumpkin 
1 cup of chopped turnip
1 540g can of drained chickpeas
1 cup of fresh washed spinach
1 large plum tomato peeled and chopped into small pieces 
2 vegetable bullion cubes
1 tsp of tabasco sauce
6 cups of water
100g of thin instant noodles

2 pieces of fresh chopped sage
1/4 of a tsp of ground cinnamon
1/2 a tsp of turmeric
1/4 a tsp of garlic salt
1/4 of a tsp of  ground pepper

1. In a large pot, add garlic, onions, celery and oil and cool for 2 mins.
2. Add pumpkin pieces, turnip pieces, plum tomato pieces and chick peas. Cook for 5-7 mins.  Stir and add spinach. Cook for 2 mins.
3. Add water, tabasco sauce, bullion cubes and spices. Cook on low-medium heat for 20 mins.
4. Add instant noddles and cook for 2-3 mins. Stir and serve.

Serves 4

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