Butternut soup with honeyed chickpeas

Ingredients

·         500 g chopped butternut

·         2 cloves garlic

·         1 small thumb ginger

·         1 tsp garam marsala

·         1 medium onion

·         4 Tbs plain yoghurt

·         1 tin chickpeas

·         2 Tbs honey

·         1 l good chicken stock or vegetable stock

·         Seasoning

Method

Slice the onion roughly and grate the garlic and ginger.
Sauté the onion until soft and then add the ginger, garlic and garam marsala and cook for 5 minutes.
Add the butternut and toss for a few minutes.
Make the stock and add to the pot.
Bring to the boil and then turn down and simmer for 20 minutes.
To make the honeyed chickpeas:
Drain the chickpeas and place in a pan with the honey.
Toss until the chickpeas are nicely caramelised.

To serve:

Pour the soup into bowls.
Dollop a tablespoon of yoghurt on top of each bowl of soup and sprinkle over a tablespoon or 2 of chickpeas.