My Mum was down recently and she likes to read the paper like an old person does (love you, Mum). Every day she would walk down to the deli on the corner or take my car to Coles and buy the paper (and coffee). Even if it's 3PM in the afternoon and the news is a lot fresher on the internet, she will still buy the paper. My Mum being the cool techno Mum she is having her very own tablet, I did mention "there's an app for that" but still she insisted on buying the hard copy. I think this is kind of similar to the older generation being afraid of Internet banking, still making the journey to the Post Office to pay their monthly landline bill because they will leave with a receipt in their hand.
I love it when Mum comes over, because that means I get to cook with an assistant - who either chases after Luke, baths Luke, or helps me out with a recipe as Luke raids the utensil drawer. It is extra special to cook because in the country some ingredients aren't readily available, so we get to cook with things Mum can't usually get her hands on.
Hendrik and I have been making the effort to eat more vegetarian-style foods, often erring on the side of pescetarianism. Mum had opened up the Herald Sun, and was flicking through what was now yesterdays news when she came across a recipe. "Hey look, here's a recipe!"
It sounded appealing. Vegetarian, filled with chick peas (did I mention I hate tofu, which is like, vegetarian steak?). Sadly, Mum went home before we made it. It made so much it fed Hendrik and I for 3 nights! It was so delicious and awesome, I will make it again this week!
This is how I make Chickpea and Feta Soup
Serves 6. Prep time 15 mins. Cook time 50 mins.
You will need:
1 Medium Butternut pumpkin
chilli flakes/chilli powder/fresh chilli (whatever floats your boat!)
olive oil
sea salt and freshly ground black pepper
1/2 tbsp coriander seeds, crushed
4 cloves of garlic. (Or if you're like us, add extra!)
1kg Tomatoes, chopped
2 x 400g tins chickpeas
500ml vege stock
naan bread/mountain bread/normal bread/flat bread/any bread really - to serve.
How to make it:
Preheat your oven to 200C. Cut the pumpkin into even sized pieces, 2-3cm cubed will do. Place it on a roasting tray. Crumble over your choice of chilli, drizzle with some oil and season with salt/pepper and coriander seeds. Toss to coat then roast for about 30 minutes, or until golden and crispy. Half way through give the tray a jiggle.
Heat a generous amount of oil in a deep saucepan on medium heat. Fry the garlic until golden. Add tomatoes, season with salt and pepper then reduce to low heat and simmer for 5-10 minutes. or until thickened and reduced down.
Scrape the pumpkin and all the sticky bits from the tray into the saucepan and mash with a potato masher, or if you're like us, use a stick mixer! Add the chickpeas (with the juice) and stock. Bring to the boil, then simmer for 10 minutes.
Serve with your choice of bread, sprinkling feta on top of your soup.
***
When I ate this I just couldn't believe how delicious and hearty it was! I HIGHLY recommend this soup - it's kind of like tomato crossed with pumpkin soup with chickpeas. It has an aromatic tangy flavour and I'm kind of hooked. All credit to Herald Sun, and my Mum for buying the paper.
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