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|