- 1/2 Small butternut (peeled and diced)
- 1 can chickpeas (drained)
- 1 teaspoon cinnamon
- fresh coriander
- fresh parsley (finely chopped)
- 1 teaspoon ginger
- 1 lemon (quartered)
- olive oil
- 1 onion (chopped)
- 1 teaspoon paprika
- salt and pepper
- slivered almonds
- 1 can tomatoes
- 1 teaspoon turmeric
- 1/2 cup uncooked rice
- 500ml vegetable stock
Fry onions in olive oil. Add spices, and salt and pepper.
Add butternut, rice, chickpeas, tomatoes, and parsley.
Add stock and allow to simmer for about 40 minutes (until rice is cooked).
Place into a serving dish and garnish with coriander and almonds. As the soup is served a squeeze of lemon juice lifts the dish to a whole new level!
Serve with fresh bread or just as is – it is a meal on its own.