Kabocha & Chickpea Soup

AuthorAnn Gaffney
RatingDifficultyBeginner

This Kabocha & Chickpea soup is rich, warming and satisfying. For a bit of extra spiciness, I often add a dollop of chermoula to each bowl. As you can see, when it comes to winter squash, I adore kabocha, aka calabassa. I just love its mealy starchy quality and sweet taste. It is a great all rounder for soups, stews and pies. I am also fond of it in combo with chickpeas. Chickpeas are easy to make from scratch, and taste so much better than canned, however convenient they may be, plus you have the added benefit of being able to use their broth in soups when you make your own. I no longer bother to soak mine, I just let them simmer on the back of the stove with the aromatics I have chosen to make them extra tasty while I go about my day. I highly recommend you try it.

Kabocha soup
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Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
FIRST
 3 tbsp olive oil
 2 tsp cumin seed
 2 cloves garlic, sliced
 1 large onion, diced
 3 x 1" strips lemon zest
 1 small kabocha squash, washed, deseeded and cut into a large dice (see note about peel)
 1 tbsp tomato concentrate
 ¼ cup white wine or verjus
 5 ½ cups homemade chickpeas with their broth
 4 cups Water or to cover
 1 dried chipotle pepper(optional if using canned chickpeas)
 1 stick small cinnamon stick
 1 piece star anise.
 ½ lemon juice
 Salt and pepper to taste
1

Heat the oil in a large Dutch oven over a medium high flame. When it ripples, add the cumin seeds. Let them sizzle 30 seconds then add the garlic. As soon as the garlic starts to color, about 2 minutes, add the onions and lemon zest. Sprinkle with salt and sautée until the onions start to look translucent.

2

Add the squash. Sprinkle with salt. Stir to mix. Cover and lower the heat to medium. Cook for 5-8 minutes or until the onions are completely soft and the squash is softening at the edges.

3

Raise the flame to medium high. Add the tomato concentrate. Cook stirring until the vegetables are coated and the tomato starts to caramélise slightly.

4

Add the wine to deglaze. When the wine looks tomato-y and syrupy, add the chickpeas, plus their broth if using homemade. Top up pot with enough water to barely cover the vegetables.

5

Add the dried chipotle if using, the cinnamon stick and the star anise. Tuck them into the vegetables. Bring stew to a low boil. Cover. Lower the flame to medium low. Simmer gently until the kabocha is soft, about 30 minutes. Stir in lemon juice. Taste for salt. Lower heat to the minimum setting. Cover and cook 15 -20 minutes more. Remove whole spices and serve. Stir chermoula into each plate if desired.

Quick Tips.
6

If you make this the day before, leave the whole spices in the stew to infuse their flavors. Remove before serving.

7

You can substitute butternut squash for kabocha but it will need peeling.

8

You can substitute the wine with verjus, or with 1 tablespoons lemon juice mixed with 3 tablespoons water.

Kabocha & Chickpea soup is a rich, warming and satisfying. For a bit of extra spiciness, I often add a dollop of chermoula to each bowl.  I adore kabocha. I just love its mealy starchy quality for soups, stews and pies.

 

Ingredients

FIRST
 3 tbsp olive oil
 2 tsp cumin seed
 2 cloves garlic, sliced
 1 large onion, diced
 3 x 1" strips lemon zest
 1 small kabocha squash, washed, deseeded and cut into a large dice (see note about peel)
 1 tbsp tomato concentrate
 ¼ cup white wine or verjus
 5 ½ cups homemade chickpeas with their broth
 4 cups Water or to cover
 1 dried chipotle pepper(optional if using canned chickpeas)
 1 stick small cinnamon stick
 1 piece star anise.
 ½ lemon juice
 Salt and pepper to taste

Directions

1

Heat the oil in a large Dutch oven over a medium high flame. When it ripples, add the cumin seeds. Let them sizzle 30 seconds then add the garlic. As soon as the garlic starts to color, about 2 minutes, add the onions and lemon zest. Sprinkle with salt and sautée until the onions start to look translucent.

2

Add the squash. Sprinkle with salt. Stir to mix. Cover and lower the heat to medium. Cook for 5-8 minutes or until the onions are completely soft and the squash is softening at the edges.

3

Raise the flame to medium high. Add the tomato concentrate. Cook stirring until the vegetables are coated and the tomato starts to caramélise slightly.

4

Add the wine to deglaze. When the wine looks tomato-y and syrupy, add the chickpeas, plus their broth if using homemade. Top up pot with enough water to barely cover the vegetables.

5

Add the dried chipotle if using, the cinnamon stick and the star anise. Tuck them into the vegetables. Bring stew to a low boil. Cover. Lower the flame to medium low. Simmer gently until the kabocha is soft, about 30 minutes. Stir in lemon juice. Taste for salt. Lower heat to the minimum setting. Cover and cook 15 -20 minutes more. Remove whole spices and serve. Stir chermoula into each plate if desired.

Quick Tips.
6

If you make this the day before, leave the whole spices in the stew to infuse their flavors. Remove before serving.

7

You can substitute butternut squash for kabocha but it will need peeling.

8

You can substitute the wine with verjus, or with 1 tablespoons lemon juice mixed with 3 tablespoons water.

Kabocha & Chickpea Soup

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