1. Add olive oil in a saucepan over a medium heat, then sauté the carrots in the oil until softened, which should take 3-5 minutes. Add the bell pepper and the red onion, sautéing for 3 to 5 minutes more, until soft. Stir in the bay leaf and the cumin seeds.
2. Puree 3/4 of the butternut squash soup and 3/4 cup of chickpeas into a blender until the mixture is smooth. Add the carrot mixture to the remaining chickpeas and then mix into the soup. Simmer for 15-20 minutes and then season with salt and pepper.
3. In the meantime, cook the quinoa as per packer instructions.
4. Use a fork to fluff the quinoa and divide into 6 bowls. On top of the quinoa, ladle the chickpea stew into each bowl. Serve and enjoy!
Ingredients
Directions
1. Add olive oil in a saucepan over a medium heat, then sauté the carrots in the oil until softened, which should take 3-5 minutes. Add the bell pepper and the red onion, sautéing for 3 to 5 minutes more, until soft. Stir in the bay leaf and the cumin seeds.
2. Puree 3/4 of the butternut squash soup and 3/4 cup of chickpeas into a blender until the mixture is smooth. Add the carrot mixture to the remaining chickpeas and then mix into the soup. Simmer for 15-20 minutes and then season with salt and pepper.
3. In the meantime, cook the quinoa as per packer instructions.
4. Use a fork to fluff the quinoa and divide into 6 bowls. On top of the quinoa, ladle the chickpea stew into each bowl. Serve and enjoy!