SPICY BUTTERNUT SOUP

INGREDIENTS

x 2 DENNY Butternut Soup

410 g can chickpeas drained and dried

5 ml cumin

5 ml curry powder/chilli flakes

60 - 90 ml coconut cream

45 ml chopped coriander

salt and black pepper

Canola or sunflower oil

METHOD

Fry the chickpeas in a little oil until crispy. Add cumin and /or chilli flakes and toss to coat. Heat the soup and swirl in some coconut cream. Season to taste. Sprinkle the chickpeas over and top with fresh coriander.

|Serves 4|