#VEGGISVEKO DAY 1
Ingredients
1 butternut squash
1 garlic clove
Salt and pepper
Roasted chickpeas
1 box of chickpeas
1 can Coconut Milk
Spices to taste (turmeric & cayenne is amazing)
Olive Oil
Roasted Pine Nuts
Fresh Sage (if available)
This is what you do
Sprinkle the squash into pieces and serve in a refractory form, together with a finely chopped garlic clove, or just roast the squash whole in the oven with garlic. Pour over some good olive oil, salt and pepper and bake in the oven at 350 F/ 200 degrees until the squash is completely soft, it usually takes about 30-40 minutes depending on how big the pieces are. Clean the chickpeas and have in a different refractory form. Pour over some olive oil, salt and pepper. Peppercorns, chiliflakes, dried basil and turmeric are also good to have over, take what you have. Put in the oven at the same time as the pumpkin and shake for about 30-40 minutes. You can also simply roast all these ingredients in an iron skillet. Keep track of the chickpeas regularly, because they can burn quickly. Take out the trays and cool everything. This is when the chickpeas become crispy. Blend with 1 can of coconut milk. Have more or less coconut milk depending on how thick you want the soup. Pour the soup back into a pan and heat. Roast pine nuts with fresh sage on low to medium heat. Serve the soup hot and add pine-nuts and salt + pepper to taste.
Serves 3-4
To follow the challenge visit my instagram story @kjerstibuaas & give @protectourwintersnorway some love in their quest to help make this planet a cleaner more sustainable place to thrive. and make sure to tune in at the following links:
https://www.facebook.com/events/847922492045050/?event_time_id=847922528711713
OR