- 2 T olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1⁄2 t ground cumin
- 1⁄2 t ground coriander
- 1 t smoked Spanish paprika
- 1 garlic clove, chopped
- 1 x 600 g sachet Woolworths pumpkin-and-sage soup
- 2 cups Woolworths liquid organic chicken stock
- 1 x 400 g can chickpeas, drained
- 1 T olive oil
- 4 T dukkah
- 100 g feta
- 1⁄2 cup crème fraîche
Heat 2 T olive oil in a pan and add the roughly chopped onion, carrots, ground cumin, ground coriander, smoked Spanish paprika and chopped clove garlic. Sauté for 10 minutes.
Add the sachet Woolworths pumpkin-and-sage soup and Woolworths liquid organic chicken stock. Blend until smooth, then simmer for 10 minutes. Toss the drained chickpeas with 1 T olive oil and dukkah. Roast at 180°C for 20 minutes or until crispy. Blend the feta with crème fraîche.
Top the soup with the chickpeas and feta, garnish with microherbs and serve with flatbreads.
Cook's note: Add fried chorizo or bacon and crispy fried sage to a can of Woolies’ butternut soup.