Serves 6 | Prep 5 mins | Cook 25 mins
1 large onion, peeled and quartered
4 cloves garlic, peeled
1 medium dried red chilli
1 stick celery
4 tbsp oil
1–2 tbsp ras el hanout spice blend
700g pumpkin or squash, cubed
200g can chickpeas
200g tomato, chopped (preferably fresh but canned will do)
2 tbsp chopped dates, dried apricots or prunes
1.25 litres water
salt and pepper
200g chard, roughly chopped
Moroccan pumpkin soup
1. Put the onion, garlic, chilli, celery, oil and ras el hanout into a food processor and blitz to a paste.
2. Scrape into a hot saucepan and cook, stirring, for a couple of minutes. Add the pumpkin and mix well. Cook over a moderate heat for 5 minutes.
3. Roughly crush the chickpeas just to break them up a bit – you don’t want a purée. Add to the pumpkin with the tomato and dates, apricots or prunes. Stir in the water. Season well. Bring to the boil, then simmer until the pumpkin is nearly tender.
4. Add the chard and cook 5 minutes longer. Check seasonings. Serve.